Homemade Egg Nog Marshmallows
Quite possibly one of the best and most simplistic things about being a kid is the utter joy of a marshmallow (or fifty) floating on top of hot cocoa. It’s like a cocoa hot tub and I can be that at least once you wanted to know what it was like to soak in that chocolate tub, too.
Life wouldn’t get any better. And the best part about marshmallows is that you can make them at home! And it’s almost hilariously simple. Just don’t let your kids do it alone, since it does involve molten hot corn syrup. It’s easy, but just use proper supervision.
Unlike the original egg white based marshmallows that can curdle when the molten syrup is added – the gelatin based version holds up really well and can withstand the extra heat.
Another key to successful homemade marshmallows is to make sure your stand mixer can handle 15 minutes of sustained of whipping on medium-high to high. This might not be an intense work for you – but your mixer will need to hold up during this and it will get a work out. Please monitor it to make sure it doesn’t overheat on you. The last thing you need is a busted stand mixer just before Christmas. Unless….you’re asking your hunny for a new one. Then by all means – whip away!
If you are in the market for a new stand mixer – this one, the 7-quart resisdential stand mixer from KitchenAid is pretty much the bee’s knees. It’s what I use in my kitchen for my high test jobs like intesny whipped marshmallows and hefty bread doughs that a smaller motor has a tendancy to struggle over. 1.3 horsepower, baby! Can I get a Tim Taylor grunt up in here?!
And with 11 wires on the whip attachment, these marshmallows will look like jet puffed little pillows!
Once your fluffy ‘mallow pillows are all set they are ready to be cut – and because it is Christmas, it is only right, reasonable and rational to bust out the mini Christmas cookie cutters and make them into your favorite shapes! Marshmallow snowmen? Yup. They’re ironic. And so fluffy.
Now go make yourself some ‘mallows and switch it up this holiday season to something fun and festive!
Homemade Egg Nog Marshmallows
A Christmas Twist on a winter classic.
Yield: 50 square Marshmallows
Prep Time: 20
Cook Time: 15
Total Time: 35 Minutes + 2 Hours Rest Time
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
1/4 cup confectioners' sugar
1/4 cup cornstarch
Ivory food coloring, optional*
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.
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.
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.
Spray a 13x9 inch baking dish with non-stick spray. 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.
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. 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. Let rest for 3 hours or even overnight uncovered.
Remove sheet of cooled and set marshmallows from baking dish. Place on a cutting board or clean surface. Dip a sharp knife into corn starch/sugar mixture and cut the marshmallows int o 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.
When cut, roll into bowl of corn starch/sugar mixture and tap off excess. Set aside to set.
Sprinkle with additional nutmeg for garnish. Serve, eat, roast, or put in hot cocoa.
*NOTE* This involves molten sugar - PLEASE be careful and assist children.
Adapted from Alton Brown Marshmallows.
*fine print* I was given a 7-quart stand mixer by KitchenAid. I was not compensated for this post. All opinions are my own – and I freakin’ LOVE this thing. It’s a BEAST!