Vanilla Eggnog Marshmallows

• Refrigerated

  • 2 Egg whites, large

• Condiments

  • 1/4 cup Corn syrup, light

• Baking & Spices

  • 1/4 cup Cornstarch
  • 2 cups Granulated sugar
  • 1/2 cup Id very vanilla nog
  • 2 tsp Nutmeg, ground
  • 1/2 cup Powdered sugar
  • 1/2 tsp Vanilla extract

• Desserts

  • 3 tbsp Gelatin, powdered

• Beer, Wine & Liquor

  • 1 tsp Rum extract

• Liquids

  • 1/2 cup Water

Found on butterlustblog.com

Ingredients

• 1/2 cup of water
• 3 tablespoons powdered gelatin (3 packets)
• 2 cups granulated sugar
• 1/2 cup ID Very Vanilla Nog
• 1/4 cup light corn syrup
• 2 large egg whites, room temperature (optional)
• 1/2 teaspoon vanilla extract
• 1 teaspoon rum extract
• 2 teaspoons ground nutmeg, divided
• 1/2 cup powdered sugar
• 1/4 cup cornstarch

Directions

• Line an 8X8 pan with parchment paper and grease well. I like to use cooking spray, to ensure everything is well coated.
• Pour the water into a small bowl and sprinkle the gelatin over the top. Set aside.
• Place your egg whites in the bowl of a stand mixer fitted with whisk attachment, so theyre read to go when its time to beat them.
• In the bowl of a large, heavy-bottomed pot, combine the sugar, nog and corn syrup. Cook over medium heat, stirring to melt the sugar. Once the sugar has melted, bring the mixture to a boil. Cook without stirring until the mixture reaches 240F, about 8-10 minutes.
• While youre waiting for the sugar mixture to reach temperature, microwave the gelatin mixture for 10-15 seconds until liquid.
• Start to beat the egg whites when your sugar mixture reaches about 225F. The idea is to have the egg whites reach stiff peaks right about the time youre ready to pour the hot sugar into the mixer. If your egg whites reach stuff peaks before your sugar mixture is ready, stop the mixer -- dont over-beat.
• When the sugar reaches 240F, remove from the heat and mix in the gelatin.
• With the mixer on low, carefully pour the hot mixture into the bowl of the stand mixer. Once combined with the egg whites, turn the speed up to high and beat for 8-10 minutes until thick.
• Add on teaspoon of nutmeg and extracts and beat again for another minute.
• Use a lightly oiled spatula to scrape the marshmallow into your prepared pan. Clean the spatula, re-oil, and use it to smooth out the top of the marshmallow (it wont look completely even).
• Set aside at room temperature to cool and set overnight, or for at least 8 hours.
• Once set, use a greased knife to cut into one-inch squares. You may need to clean and re-grease your knife several times during this process.
• Sift together the additional teaspoon of nutmeg, powdered sugar, and corn starch and toss the cut marshmallows in the mixture.
• Keep in an airtight container for up to 5 days.