Who says eggnog is only for drinking? Get ready to flip the script on traditional holiday treats with eggnog marshmallows!
Experience the festive flavor of your favorite Christmas beverage inside the fluffy, cloud-like sweetness of homemade marshmallows. Your hot cocoa will be begging for a float of these marshmallow beauties, and your holiday dessert table won’t know what hit it. So let’s get started and whip up some marshmallow magic.
Why You’ll Love Homemade Eggnog Marshmallows
- Taste: The rich, indulgent flavor of eggnog shines through in every sweet bite.
- Texture: Soft, fluffy, melt-in-your-mouth goodness that’s like a hug from the inside out.
- Ease: While making marshmallows may seem daunting, this recipe is surprisingly easy. The only hard part is waiting for them to set!
- Versatility: These eggnog marshmallows are delicious on their own or used as a topping for other desserts.
What You’ll Need:
Ingredients:
- Water
- Gelatin
- Granulated Sugar
- Eggnog
- Maple syrup
- Vanilla extract
- Powdered sugar
- Cornstarch
- Ground nutmeg or cinnamon, for dusting
Equipment:
- 8×8 inch pan
- Parchment paper
- Cooking spray
- Stand mixer with whisk attachment
- 2-quart saucepan
- Candy thermometer
- Silicone spatula
- Offset spatula
- Small whisk or fork
- Sharp serrated knife
- Mixing bowls
- Measuring cups and spoons
Step-by-Step Directions
To make things even easier for you, I created a simple photo guide below. For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.
Step 1 – Prepare a pan with parchment paper and a coating of cooking spray. Set aside.
Step 2 – Add the water to a stand mixer bowl. Sprinkle the gelatin on top. Set aside.
Step 3 – Combine sugar, eggnog, and maple syrup in a saucepan. Cook over medium heat, stirring often until sugar dissolves.
Step 4 – Bring to a simmer and then cook without stirring until a candy thermometer reads 240°F.
Step 5 – Pour a small amount of syrup mixture into the gelatin mixture and whisk on low. While the whisk is running, slowly add the remaining syrup.
Step 6 – When combined, increase speed to high and beat until tripled in volume and fluffy. Add vanilla extract and beat until well combined.
Step 7 – Using a silicone spatula coated with cooking spray, scrape the mixture into the prepared pan. Use an offset spatula coated with cooking spray to smooth out the top. Set aside the uncovered pan to cool at room temperature for 8 hours or overnight.
Step 8 – In a small bowl, whisk together powdered sugar and cornstarch. Set aside.
Step 9 – Once set, transfer the marshmallow block from the pan to a cutting board. Using a very sharp serrated knife, cut the marshmallows into cubes.
Step 10 – Toss the marshmallows in the powdered sugar mixture. Dust lightly with nutmeg or cinnamon and enjoy!
Essential Tips:
Don’t skip these tips – read them before starting to avoid any potential mistakes.
- Ensure that all sides of your baking pan are fully lined with parchment paper. This makes it easier to remove the marshmallows when you’re ready to cut them up.
- Keep your parchment paper from sliding around by adding a bit of cooking spray between the layers.
- Before you begin, make sure to coat your spatulas with cooking spray. This simple step will help you work efficiently and quickly.
- Don’t skip coating the parchment with cooking spray. The mixture is very sticky and this will make it easier to work with.
- Do not cover the marshmallows while they set. Any covering will stick to the top of the marshmallows and ruin the smoothed-out top.
- Leftover marshmallows make a great topping for desserts like hot chocolate, sweet potato casserole, pumpkin pie, or even in your morning coffee.
Frequently Asked Questions
You must use a thermometer of some kind to ensure that the sugar mixture reaches the right consistency for marshmallows. While a candy thermometer is the traditional option, if you are very careful you can also use a digital thermometer as long as it can read temperatures up to 240°F.
Homemade marshmallows can last up to 2 weeks if stored in an airtight container in a cool, dry place. However, they are best enjoyed within the first 2-3 days for optimal freshness.
Yes, you can use just powdered sugar to coat the marshmallows if desired. However, the cornstarch helps prevent them from sticking together and gives a smoother texture. So we recommend using both for best results.
Keep in mind that if you have any dietary restrictions, make sure to check the ingredients used in your specific brand of powdered sugar as some may already contain cornstarch.
Turn Your Eggnog Marshmallows into Flavorful Gifts
These fluffy, eggnog-infused marshmallows bring a comforting and festive twist to a classic cup of hot chocolate. Can’t you just imagine sipping on a warm, chocolatey drink topped with creamy, melt-in-your-mouth eggnog marshmallows on a chilly winter night. Heavenly, isn’t it?
You can make this dream a reality – and share it with your favorite people by making Hot Cocoa Gift packs stuffed with your homemade eggnog marshmallows! They make the perfect gift for teachers, friends, neighbors, or anyone who needs a little extra holiday cheer. I’ve even got a few adorable hot cocoa gift tags for you to print and use!
How to Store Homemade Marshmallows
Make ahead: Homemade marshmallows are best enjoyed soon after they’re made, so try to make them no more than a day in advance.
Leftovers: Store any uneaten marshmallows in an airtight container at room temperature for up to 2 weeks. Do not refrigerate.
To Freeze: Yes! You can also freeze homemade marshmallows for up to 3 months. Place them in an airtight container or freezer-safe bag, separating the layers with wax paper. Thaw at room temperature before enjoying.
If you liked my Eggnog Marshmallows recipe, you’re going to love my homemade graham crackers. Softer than store bought graham crackers, they’ll make perfect eggnog s’mores for Christmas.
Or you can check out my other Christmas desserts recipes here.
Eggnog Marshmallows
Whip up the spirit of Christmas with homemade Eggnog Marshmallows! Fluffy, creamy, and melt-in-your-mouth delicious - Christmas in each bite!
Ingredients
- 1/2 cup Water
- 3 tablespoons Gelatin (3 packets)
- 2 cups Sugar
- 1/2 cup Eggnog
- 1/4 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1/2 cup Powdered sugar
- 1/4 cup Cornstarch
- Ground nutmeg or cinnamon, for dusting
Instructions
- Prepare an 8x8 inch pan with two layers of parchment paper. Spray the top layer of parchment with a light coat of cooking spray. Set aside.
- Get your stand mixer ready with a whisk attachment. Add the water to the stand mixer bowl. Sprinkle the gelatin on top and set aside to bloom while you combine the other ingredients.
- In a 2 quart saucepan, combine sugar, eggnog, and maple syrup. Cook over medium heat, stirring often until sugar dissolves.
- Bring to a simmer and then cook without stirring until a candy thermometer reads 240°F, about 8 and 10 minutes.
- Pour a small amount of syrup mixture into the gelatin mixture and whisk on low. Slowly add the remaining syrup while the whisk is running.
- When combined, increase speed to high and beat until tripled in volume and fluffy, about 10 minutes. Add vanilla extract and beat until well combined.
- Using a silicone spatula coated with cooking spray, scrape the mixture into the prepared pan. Use an offset spatula coated with cooking spray to smooth out the top. Set aside the uncovered pan to cool at room temperature for 8 hours or overnight.
- In a small bowl, whisk together powdered sugar and cornstarch. Set aside.
- Once set, transfer the marshmallow block from the pan to a cutting board. Using a very sharp serrated knife, cut the marshmallows into cubes.
- Toss the marshmallows in the powdered sugar mixture. Dust lightly with nutmeg or cinnamon and enjoy!
Notes
Remember, the step-by-step photos and FAQ in the recipe post are there to help you if you feel stuck at any point.
- Make sure your baking pan is fully lined with parchment paper and sprayed with cooking spray so the marshmallows are easy to remove.
- Add a bit of cooking spray between parchment layers to keep them from sliding around.
- Coat your spatulas with cooking spray before starting so you can work efficiently and quickly.
- Do not cover the marshmallows while they set. Any covering will stick to the top of the marshmallows and ruin the smoothed-out top.
- Leftover marshmallows make a great topping for desserts like hot chocolate, sweet potato casserole, pumpkin pie, or even in your morning coffee.
Recommended Products
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Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
This recipe was originally published on December 8, 2015. It has been updated with new images, step by step photos, tips, and frequently asked questions.
Donna Reidland says
Yum! I need one of these floating in my next cup of hot chocolate!