Eggnog Marshmallows

These homemade eggnog marshmallows will raise the ante on your holiday confections. They're festive, fluffy, and ideal for holiday desserts like hot cocoa.

Ingredients:

• 3 packets of unflavored gelatin
• 1/2 cup cold water
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/4 cup eggnog
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract
• Powdered sugar, for dusting

Instructions:

Mix the gelatin with 1/2 cup of cold water in a mixing bowl

Give it ten minutes to soften

Place the corn syrup, granulated sugar, and 1/4 cup of water in a medium-sized saucepan

Stir until the sugar dissolves over a medium heat source

Next, dip a candy thermometer into the concoction

Cook the sugar mixture until it reaches the soft-ball stage, which is 240F 115C, without stirring

In a separate saucepan, slowly reheat the eggnog while the sugar mixture is cooking

Just warm it to the touch; don't bring it to a boil

Remove the sugar mixture from the heat when it reaches 240F 115C, and then slowly pour it into the softened gelatin mixture while continuing to whisk at a low speed

Turn the mixer up to high and beat the mixture for ten to fifteen minutes, or until it gets thick and fluffy

It ought to resemble marshmallow cream in consistency

Mix in the vanilla extract, ground nutmeg, and salt until well combined

Dust a 9 x 13-inch baking dish with powdered sugar after greasing it

Smooth the top of the marshmallow mixture after pouring it into the prepared dish

Add a little more powdered sugar on top

Allow the marshmallows to cure for at least four hours, or over night, at room temperature

After the marshmallows have set, cut them into squares or other desired shapes with a sharp knife or cookie cutters

To keep the cut marshmallows from sticking, dust them with extra powdered sugar

Present your homemade marshmallows for eggnog and savor!