Can I do a happy dance now?
Thanksgiving, aka “Oh. Em. Gee. My Pants Don’t Fit!”, has officially come and gone and that means Christmas music is playing and I can justifiably rejoice in it.
Everything now tastes of peppermint, egg nog and awesome!
(Everything might have a slight taste of pepper spray if you’re one of those bat crazy people shoving ol’ granny at the Wal-Marts on Black Friday. She don’t put up with that stuff, esp. when Johnny asked Santy for an X-Box.)

Here I decided to kick off the Christmas countdown with a new fanciful recipe I pulled together from a few different sources, one being Alton Brown, aka Cooking God.
Him and I have a thing, ya know.
Oh, you didn’t?
Well, we do.
*Insert proof here*.
 
So, I turned to my imaginary other cooking half and borrowed his homemade marshmallow recipe, putting a decidedly Christmas spin on it. Thanks Pumpkin-pants.
 
I give you Egg Nog Marshmallows.
 
Now, I’ve made variations of marshmallow before (S’mores Cupcakes, anyone?). Making mallows typically involves beating egg whites into fluffy peaks and then pouring molten corn syrup over them, but this substitutes gelatin for the eggs, which is genius. I don’t particularly mind using the egg white version, because the hot as Hades syrup will kill any risidual creatures that hide out in egg whites. But for those of you who are germaphobes, or just don’t want to test the power that be, gelatin is a fantastic alternative that yields incredible results.
 
For your grocery list, include:
 
  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 tsp Rum Extract
  • 1/2 teaspoon vanilla extract
  • 1/4 tsp Nutmeg
  • 1/4 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • Nonstick spray
  • Ivory food coloring, optional*
 
To begin at the beginning, I softened three packets of gelatin in 1/2 cup of ice cold water. Let me tell you there is nothing more entertaining than watching gelatin soften. It’s like goo trying to escape the lab. No? Just me then? Okay.
 
 
Next I weighed out the appropriate amount of sugar. This is where a scale comes in handy. This Taylor model was $40 at Target, but it’s a nutrition scale, calculating calories, fat, etc. Pretty handy, and I adore the metal.
The 12 ounces of sugar was uncermoniously poured into a medium saucepan and whisked together with the other 1/2 cup of ice water, 1 cup of corn syrup and a dash of salt. Seeing as I don’t have proper kosher salt, I opted for halving the recommended salt and using just table salt.
 
The whole pot was heated over medium-high heat until it reached 240F on my candy thermometer. With my notoriously crap range, it took longer that it should have but it did eventually get there.
 
Into the stand mixer went the bloomed gelatin, with the whisk attachment, and set to low I proceeded to pour the molten corn syrup/sugar mixture into the bowl. This is also another good reason to use gelatin versus the traditional eggs. If you pour too quick, your whipped egg whites will go south on you. Here, no risk of that. Pour evenly with the mixer on low until it’s all in there and them, BAM turn it on high and let her rip for about 15 minutes.
 
I want to specify that it is imperative that you use a whisk attachment here. The first time I tried and didn’t use the whisk there wasn’t enough air incorporated into the mix to get a good fluffy mallow. It was a cooled down wimpy mallow fluff. Thinking back it would have made a perfect Crack Dip! Argh, why didn’t I think of that?!
 
Whilst the mallows are doing their fluffing, go about your business and whisk together equal parts corn starch and powdered sugar.
After spraying down a 13×9 pan with some Pam, dust about half of the mixture into the pan.
 
Make sure to get all the sides as well!
 
Set the bowl with the remaining mix to the side for later.
 
Now – just before you take your mallows out of the mixer, the last minute or two go ahead and whip in your flavorings, nutmeg and optional dye.
 
When you’re mallows are cool and the bowl is no longer hot enough to give you third degree burns, take a Pam’d spatula and pour the mallow mix into the dusted pan. Spread evenly and dust with enough sugar/corn starch mix to just get rid of the tackiness of the mallows. Allow it sit for a few hours to finish setting up, or over night as in my case.
 
Once you’re ready to devour them, turn them out onto a starched/sugared cutting board and slice into cube sizes of your liking! Just remember to repeatedly dust your knives or pizza cutters so they don’t get stuck or put your marshmallows to shreds.
 
Toss these babies into a hot cup of cocoa, or dip in chocolate and serve as a Christmas treat. The possibilities are endless!
 
I need an egg nog latte with these babies floating on top, STAT. Little mallow-bergs of tastiness!
 
 

Print
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Overhead view of eggnog marshmallows in christmas shapes and cookie cutters

Egg Nog Marshmallows

  • Author: Country Cleaver
  • Prep Time: 15 minutes
  • Rest Time: 3 hours
  • Cook Time: 20 minutes
  • Total Time: 3 hours 35 minutes
  • Yield: 50 marshmallows 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

Easy Marshmallows to make at home for the holidays. Toss these babies into a hot cup of cocoa, or dip in chocolate and serve as a Christmas treat.

Ingredients

Scale
  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 ½ tsp Rum Extract
  • 1/2 teaspoon vanilla extract
  • 1/4 tsp Nutmeg
  • Dash Cloves
  • Dash Cinnamon
  • 1/4 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • Nonstick spray
  • Ivory food coloring, optional*

Instructions

  1. In stand mixer bowl outfitted with whisk attachment, combine ½ cup ice water with 3 packages of unflavored gelatin. Allow to bloom for 5 minutes.
  2. In large saucepan, combine sugar, corn syrup, salt, rum extract, vanilla, nutmeg, cloves, and cinnamon and remaining ½ cup water. Whisk together. Turn on heat to medium high and using a candy thermometer whisk sugar/corn until it boils and reaches 240 Degrees F.
  3. Turn stand mixer on low and begin to gently whisk gelatin. In a small, steady stream begin slowly pouring boiling corn syrup/sugar mixture into stand mixer. Once all the syrup is in the mixer, turn it on medium high and allow to beat for 15 minutes, or until the bowl is completely cool.
  4. Spray a 13×9 inch baking dish with non-stick spray.
  5. In small bowl, combine corn starch and powdered sugar. Sprinkle ½ of corn starch/sugar mixture into the sprayed baking dish and coat the baking dish. Put remnants of sugar/starch back into the original bowl.
  6. Once the marshmallow fluff has puffed up and cooled, turn off mixer and using a non-stick spray coated spatula scrape the marshmallow fluff into the baking dish.
  7. Using a non-stick spray coated spatula spread the marshmallow fluff to cover the whole baking pan. Sprinkle with some of the powdered sugar/corn starch mixture and pat to cover the top of the marshmallows until the top is no longer sticky.
  8. Let rest for 3 hours or even overnight uncovered.

To cut:

  1. Remove sheet of cooled and set marshmallows from baking dish. Place on a cutting board or clean surface.
  2. Dip a sharp knife into corn starch/sugar mixture and cut the marshmallows into strips and then cube. If desired, use cookie cutters to cut into seasonal shapes. Just dip the cutters into the corn starch/sugar mixture. The mallows will still be sticky.
  3. When cut, roll into bowl of corn starch/sugar mixture and tap off excess. Set aside to set.
  4. Sprinkle with additional nutmeg for garnish. Serve, eat, roast, or put in hot cocoa.

Notes

*NOTE* This involves molten sugar – PLEASE be careful and assist children.

Adapted from Alton Brown, Marshmallows