Eggnog Flavored Homemade Marshmallows? Yeah, I’ve Got That
Homemade Marshmallows – Eggnog Flavored Marshmallows Recipe
This is the first time I’ve ever made homemade marshmallows. Let’s start with the good news! Seriously, way easier than I thought. When you think ‘homemade marshmallows’ it’s kind of intimidating, right? Totally doesn’t need to be! They were Uh.Maze.Ing! Little, fluffy squares of springy yummy goodness! I was quite impressed with myself! The bad news? Holy heck did I make a sticky, powdered sugary mess! That’s not to say that if and when you make homemade marshmallows you’ll turn into a sticky powdered mess. I just did. But, then again, every time I eat, the front of my shirt looks like a 2 year old forgot her bib. So, there’s that.
So, before I let loose and give you this better than expected easy recipe for homemade marshmallows, let me 1st give you some tips on what NOT to do.
Do NOT touch the batter while it’s in the bowl after you’ve mixed it to a fluffy white bite of heaven. Like, no ‘taste-testing’ or… quick lick kind of thing. Just no. 1 thing sticks to another which gets stuck on something else and before you know it… marshmallow in your hair. Also, just accept that powdered sugar can fly from your kitchen counter across the house to your couch. It just does when you have that much laying about. I don’t know how so I can’t be helpful there. Just don’t get angry, yell about and ruin the moment of ‘Holy Cow, I Just Made Homemade Marshmallows”!! Just move on. It all cleans up perfectly fine!
Are we clear? Ready to whip up some Eggnog Flavored Homemade Marshmallows with me?
Homemade Marshmallows – Ingredients:
- 1 Cup CoffeeMate Eggnog Flavored Creamer
- 3 1/2 Packs Unflavored Gelatine
- 1 3/4 Cup Sugar
- 1/2 Cup Light Corn Syrup
- 1/4 Salt
- 2 Egg Whites (some people leave this off, don’t! It’s what makes them go fluffy!!)
- 1 -2 Cups Powdered Sugar
Homemade Marshmallows – Directions:
- Butter the sides and bottom of a 13×9 baking pan. Cover evenly and completely with powdered sugar.
- In a large metal bowl, add 1/2 cup of flavored creamer. Sprinkle with gelatine packs. Set aside and let it soften.
- In a large, heavy-bottomed saucepan, combine the other 1/2 cup creamer, sugar, corn syrup, and salt. Heat mixture on medium (stir constantly) until all of the sugar is dissolved. Once dissolved, give your arm a rest and stop stirring. Attach candy thermometer inside the pan. Let the mixture to come to a boil (NO stirring). As it starts to boil, this is going to bubble up and rise. Like, double in size kind of bubble! This is supposed to happen! Just watch it so you don’t make another huge mess if it bubbles over. But, let it happen!
- Heat mixture to 240* this goes pretty quickly. When it reaches temp, remove from heat. Immediately pour into the metal bowl set aside with gelatine. Stir until gelatine is dissolved.
- Beat on high. You’ll know when to stop by the very thick white goop you’ve now made. Do NOT touch it! I’m warning you, don’t do it!
- In a separate small bowl using a hand-held mixer, beat the 2 egg whites until stiff peaks form. Add to marshmallow mixture. Beat stiff peaked egg whites into the marshmallow mixture just until combined. (Don’t over-do it or the whole ‘stiff peak’ beating was kind of for nothing)
- Pour the mixture into your powdered sugar coated pan and spread even. Again, don’t touch and taste-test! You’ll be sorry. And sticky. And messy. Sift powdered sugar over the top. Now, let it sit and firm up. (overnight)
- To remove from pan, coat a sharp knife in powdered sugar. Run it along the edges of the pan to separate marshmallow from the pan (you’ll probably need to re-dip the knife in powdered sugar a couple times) Place the pan on it’s side and using the knife, gently wiggle one of the corners and let the marshmallow to fall out onto a cutting board that’s also been coated with powdered sugar. Now, grab a pizza cutter, dip that in powdered sugar and cut the marshmallow into strips. Now cut into squares. Roll each square in a bowl full of more powdered sugar to coat the entire outside. (somewhere between removing from pan and rolling in bowl the powdered sugar traveled to my couch. Keep an eye out!)
And that’s it!! See, super easy, right!! And, as long as you can keep your fingers away from the homemade marshmallows before they firm up, you won’t be a sticky mess! Feel free to use any liquid or flavor. I just had to use the CoffeeMate creamer since these awesome holiday flavors are only available through December. Grab them while you can my friends. When they are gone, they are gone. Also, they do come fat and sugar free. Which is super for coffee in the morning! But, don’t use it when making marshmallows!
Oh! You guys! Ya know what just occurred to me! These homemade marshmallows would be Uh.Maze.Ing in the Caramel Cinnamon Hot Chocolate recipe I made over on the other blog! I am so trying that tonight!! Baby, it’s cold outside!
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