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Eggnog Marshmallows

Eggnog Marshmallows are perfectly spiced sweet treats with a good shot of rum added ! Nothing better than fresh, homemade marshmallows, especially added to your hot drinks.

Eggnog Marshmallows

I love a good eggnog and an eggnog candy is the proverbial sweet treat to an awesome Christmas time drink ! 

There is not much better than a homemade candy recipe to have on hand like these Salted Caramel Truffles. Or a copycat recipe for Ferrero Rocher !

Melt-in-the-mouth deliciousness in these Eggnog Marshmallows. They are pillowy soft and hardly needs any chewing.

Which of course also make them perfect to add to your hot drinks – think hot chocolate or even Eggnog. Eggnog and Eggnog marshmallows equals double the delight.

Eggnog Marshmallows

If making these for the kiddos as well, simply substitute the Rum with 1 teaspoon of Rum extract. My grandaughter does not like marshmallows in any flavor, color or taste, therefore I only make them using Rum.

I will make her some Eggless Eggnog this year though !  We will see how she likes that.

Eggnog Marshmallows

How do you make Eggnog Marshmallows ?

(Scroll down for the printable recipe card)

Ingredients needed for Eggnog Marshmallows:

DUSTING SUGAR:

  • 1/2 cup Icing Sugar, (Powdered Sugar)
  • 1/2 cup Cornflour, (Cornstarch)
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg

EGGNOG MARSHMALLOW:

  • 6 teaspoon Powdered Gelatin
  • 205 ml Cold Water, ( 7 oz )
  • 1 cup Sugar
  • 1 cup Powdered Glucose
  • 4 extra-large Egg Whites, room temperature
  • 1/8 teaspoon Salt
  • 1 teaspoon Vanilla Essence
  • 1 Tablespoon Dark Rum
  • 2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg

Instructions how to make Eggnog Marshmallows:

  1. DUSTING SUGAR: Prepare first – Sieve all the dusting sugar together – line a baking tray ( 20 x 30 cm / 8 x 12 inch ) with baking paper and dust well with some of the dusting sugar – reserve the remaining spiced sugar for later
  2. MARSHMALLOWS: Place 1/2 cup Cold Water in a small bowl – sprinkle the Gelatin Powder over and let sponge
  3. Meanwhile combine the Sugar and Glucose in a small saucepan – add the remaining Cold Water – heat on medium until the Sugars have dissolved
  4. Now place the Egg Whites in the bowl of a stand mixer and beat on low speed until frothy – add the Salt
  5. Once the syrup has reached about 99 deg C ( 210 F ) – use a sugar thermometer – increase the speed of the mixer to high and beat the Egg Whites until thick, fluffy and reach the stiff peak stage
  6. When the syrup reaches 118 deg C ( 235 F ), while the mixer is running on high speed, temper the syrup into the Egg Whites, down the side of the bowl
  7. Scrape the sponged Gelatin into the saucepan used for the syrup – swirl to dissolve
  8. Slowly pour the melted Gelatin into the Egg White mixture as you are whipping. Add the Vanilla, Rum, Spices and continue to beat, 10 minutes, until the outside of the mixer bowl feels completely cool when touched
  9. Pour the Marshmallow into the prepared baking dish and dust the top with more of the dusting sugar – allow to set, uncovered, 6 hours, at room temperature or until set
  10. Use a sharp knife to cut the Marshmallows into squares – dust the sides with any remaining dusting sugar
  11. Keep in a sealed container ( good for 1 – 1.5 weeks )

Eggnog Marshmallows

The Eggnog Marshmallows also make a great edible gift or stocking filler. Simply place in a pretty box (parchment paper between layers if more than one layer), wrap and your gift is ready to go.

I normally love to gift people with an Old-Fashioned Fudge, however the Marshmallows are a nice change and just as delicious.

Eggnog Marshmallows

Eggnog Marshmallows

Yield: 36 Servings

Eggnog Marshmallows

Eggnog Marshmallows

Eggnog Marshmallows are perfectly spiced sweet treats with a good shot of rum added ! Nothing better than fresh, homemade marshmallows, especially added to your hot drinks

Prep Time 20 minutes
Cook Time 3 minutes
Setting Time 6 hours
Total Time 6 hours 23 minutes

Ingredients

DUSTING SUGAR:

  • 1/2 cup Icing Sugar, (Powdered Sugar)
  • 1/2 cup Cornflour, (Cornstarch)
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg

EGGNOG MARSHMALLOW:

  • 6 teaspoon Powdered Gelatin
  • 205 ml Cold Water, ( 7 oz )
  • 1 cup Sugar
  • 1 cup Powdered Glucose
  • 4 extra-large Egg Whites, room temperature
  • 1/8 teaspoon Salt
  • 1 teaspoon Vanilla Essence
  • 1 Tablespoon Dark Rum
  • 2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg

Instructions

  1. DUSTING SUGAR: Prepare first - Sieve all the dusting sugar together - line a baking tray ( 20 x 30 cm / 8 x 12 inch ) with baking paper and dust well with some of the dusting sugar - reserve the remaining spiced sugar for later
  2. MARSHMALLOWS: Place 1/2 cup Cold Water in a small bowl - sprinkle the Gelatin Powder over and let sponge
  3. Meanwhile combine the Sugar and Glucose in a small saucepan - add the remaining Cold Water - heat on medium until the Sugars have dissolved
  4. Now place the Egg Whites in the bowl of a stand mixer and beat on low speed until frothy - add the Salt
  5. Once the syrup has reached about 99 deg C ( 210 F ) - use a sugar thermometer - increase the speed of the mixer to high and beat the Egg Whites until thick, fluffy and reach the stiff peak stage
  6. When the syrup reaches 118 deg C ( 235 F ), while the mixer is running on high speed, temper the syrup into the Egg Whites, down the side of the bowl
  7. Scrape the sponged Gelatin into the saucepan used for the syrup - swirl to dissolve
  8. Slowly pour the melted Gelatin into the Egg White mixture as you are whipping. Add the Vanilla, Rum, Spices and continue to beat, 10 minutes, until the outside of the mixer bowl feels completely cool when touched
  9. Pour the Marshmallow into the prepared baking dish and dust the top with more of the dusting sugar - allow to set, uncovered, 6 hours, at room temperature or until set
  10. Use a sharp knife to cut the Marshmallows into squares - dust the sides with any remaining dusting sugar
  11. Keep in a sealed container ( good for 1 - 1.5 weeks )

Nutrition Information

Yield

36

Serving Size

1 Square

Amount Per Serving Calories 41Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 26mgSodium 19mgCarbohydrates 7gFiber 0gSugar 7gProtein 1g

Nutrition value is not always accurate

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