As you know I love marshmallows. From a statistical analysis of my posts, it is clear that also love alcohol in my recipes %75 percent of the time. It would be 100%, but my addiction to cheese is the only way to stave off constant inebriation. See? Cheese can save your life.
It would be no shock that I made these egg nog marshmallows. With brandy, rum, or bourbon. Pick your poison (Or as I like to call it, “Magical Make-Me-Awesome Courage Potion”). Or leave it out, if you’ve got kiddos around.
You can make these for the holidays. You can use leftover eggnog to make these for New Year’s Eve. If you are as obsessed with eggnog as I am, you may find yourself making these around Thanksgiving.
I use egg whites, to make these ‘mellows fluffy and light. You can leave that out to make it easier. I suggest you try it, however, as they make a generally rubbery and bouncy marshmallow into a cloud-like puff of sugary goodness. I tweaked this recipe so that the marshmallow rarely gets super sticky and is therefore much easier to work with than other marshmallow recipes.
- 3 1/2 packets of unflavored gelatin
- 1/3 cup of water
- 1 3/4 cup sugar
- 1/3 cup of corn syrup
- 1/3 cup of cold egg nog, plus another 2 Tablespoons
- Vegetable oil or cooking spray
- A mixture of powdered sugar and cornstarch
- Optional: 3 1/2 egg whites
- Optional: Several tablespoons of rum, brandy, or bourbon
Begin by setting up THREE stations. Trust, me. Setting up makes this easy. So easy, in fact, you could drink some egg nog while you make it. Just don’t get too tipsy, you know, working with hot sugar water and all.
In the first station, line a small baking dish with aluminum foil (I suggest smaller than 11×13 but that works okay too). Coat with vegetable oil, and dust with powdered sugar and cornstarch.
Pour 1/3 cup room temperature water, corn syrup and sugar into a sauce pan. Attach a candy thermometer and place something nearby for safely grabbing the pot handle.
Don’t forget about your yummy add-ins. Chilled eggnog, cinnamon and nutmeg.
Station three consists of having the gelatin and egg white ready. Sprinkle gelatin over 1.3 cup cold eggnog.
Set it next to mixer with egg whites, spatula, and a paper towel. Also have your additional egg nog on hand.
Turn stove on to medium-low, stirring occasionally until sugar is dissolved. While sugar dissolves, beat egg whites until fluffy and forming stiff peaks.
Again, you can leave the egg whites out, but they really do make a difference in the texture.
Scrape egg whites into a bowl and set aside. Clean out mixer with a paper towel. Scoop gelatin mixture into mixer.
Once sugar dissolves, turn up the heat and boil until it reaches 245 degrees F. (FYI, candy thermometers can be found at your grocery store, Target, or any store with cooking supplies.) Immediately remove from heat and slowly pour down side of mixing bowl with speed set to mix on low.
Turn mixer on high and beat until it turns white and sticks. Add egg nog, and fold egg whites in carefully. Add a tablespoon of liquor or two to taste.
I probably added a little extra egg nog, as well as some cinnamon and nutmeg. I get a little too excited.
Once smooth, scoop into the baking dish. Sprinkle cinnamon and nutmeg on top. Cover and allow to set for a few hours. Once set, flip over onto a cutting board coated in powdered sugar or cornstarch. Cut with a large knife (sprayed with vegetable oil if ‘mellows are sticky). You can even use scissors to cut them!
Tip: If marshmallow is sticky when pouring into baking dish, spray spatula with cooking oil. Toss marshmallows in powdered sugar after cutting if you want to prevent them from sticking to one another. It is never that sticky for me, but just in case.
Yummmmmmmmmmmmmm. Now your leftover eggnog will never go to waste again. That is, if you actually have leftover eggnog to begin with. Once it hits your lips.
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