Egg Nog Marshmallows

Holiday Marshmallows, perfect for hot cocoa.

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.

  • 3 packages Unflavored Gelatin
  • 1 cup Ice Cold Water, divided
  • 12 ounces Sugar
  • 1 cup Light Corn Syrup
  • 1/8 teaspoon Salt
  • 1 teaspoon Rum Extract
  • 1/2 teaspoon Vanilla Extract
  • 1/4 teaspoon Nutmeg
  • 1/4 cup Powdered Sugar
  • 1/4 cup Corn Starch

Instructions

Servings 24

Soften three packets of gelatin into 1/2 cup of ice cold water. Let sit for five minutes.

Into a medium saucepan whisk together 1/2 cup of ice water, and 12 ounces of sugar until dissolved. Add corn syrup and salt. Heat over medium high heat until it reaches 240 degrees on a candy thermometer. Just before removing the mixture from the heat, whisk in the flavor extracts (vanilla and rum).

Into a stand mixer’s bowl, place softened gelatin with whisk attachment. Set on low and slowly pour int the heated syrup mixture.

Pour evenly into bowl on low until all the corn syrup mixture is in the bowl and then turn mixer on high and beat rapidly for 15 minutes. It is imperative that lots of air be incorporated here.

While the mixer is going, spray a 13×9 inch pan with non-stick spray, and in a small bowl whisk together powdered sugar and corn starch. Pour into greased pan and coat pan with mixture. Pour out any residual corn starch/sugar into bowl. Set aside.

When 15 minutes is up and the bowl has sufficiently cooled – pour marshmallow mixture into the pan. Spread out using a greased spatula. Top with additional corn starch/powdered sugar blend until the top of the marshmallows are no longer sticky.

Allow to set for 3 hours. Remove from pan and cut into marshmallow sized pieces. Coat all sides with corn starch and sugar mixture. Devour.

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.

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