Introduction

These homemade eggnog marshmallows are a delightful treat that truly capture the festive flavor of classic eggnog. Soft, fluffy, and lightly spiced, they are perfect for holiday gatherings or a cozy night in. If you’ve never made marshmallows from scratch, this easy recipe is a wonderful place to start.

The image shows a close-up of a pile of soft, white marshmallows stacked unevenly on a white marbled surface. Each marshmallow is square-shaped with a fluffy and slightly powdery texture, with some edges showing small air pockets and a roughened outline. The marshmallows have a matte finish and appear thick and soft. In the blurred background, there is a hint of red and shiny white decorations adding a festive feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup of water
3 tablespoons (packets) of unflavored gelatin
2 cups of granulated white sugar
1/2 cup eggnog
1/4 cup maple syrup
1 teaspoon vanilla extract
1/2 cup of powdered sugar
1/4 cup of cornstarch
Nutmeg or cinnamon for dusting

Instructions

Step 1: Pour ½ cup of water into a mixing bowl or the bowl of a stand mixer. Sprinkle the 3 tablespoons of unflavored gelatin evenly over the water and let it sit while you prepare the syrup.
Step 2: In a saucepan, combine 2 cups sugar, ½ cup eggnog, and ¼ cup maple syrup. Cook over medium heat, stirring until the sugar dissolves. Then reduce the heat and simmer until the mixture reaches 240°F on a candy thermometer.
Step 3: Pour the hot syrup into the gelatin mixture. Using a mixer fitted with a whisk attachment, beat on low speed until combined, then increase to high speed and whip until the mixture is thick, fluffy, and resembles whipped cream or frosting.
Step 4: Add in the vanilla extract and a pinch of nutmeg, mixing just until blended evenly throughout.
Step 5: Line an 8×8-inch pan with parchment paper or foil and lightly spray with non-stick cooking spray. Pour the marshmallow mixture into the pan, smoothing the top, and let it set at room temperature for 8 hours or overnight.
Step 6: Once set, turn the pan over and tap the bottom to release the marshmallow block onto a surface dusted with a mixture of powdered sugar and cornstarch.
Step 7: Slice the marshmallows into 1-inch cubes using a serrated knife. Toss them gently in the powdered sugar and cornstarch mixture, then finish with a light dusting of nutmeg or cinnamon.

Tips & Variations

Use homemade or high-quality eggnog for the best flavor.
To make vegan marshmallows, substitute gelatin with agar-agar and use a dairy-free eggnog alternative.
Dust marshmallows with a mix of cinnamon and nutmeg for a warm, aromatic touch.
Store marshmallows in an airtight container to keep them soft and fresh longer.

Storage

Store your eggnog marshmallows in an airtight container at room temperature for up to two weeks. To maintain their softness, avoid refrigerating as this can dry them out. If you want to keep them longer, they freeze well—just thaw at room temperature before enjoying. They can be reheated slightly in a warm drink or melted into hot chocolate for a festive treat.

How to Serve

The image shows several large, square-shaped marshmallows stacked closely together on a white plate. Each marshmallow has a soft, powdery white surface with a slightly rough texture, showing tiny air bubbles and uneven edges. The marshmallows are thick and fluffy, with some stacked on top of others, forming a small pile. The background is softly blurred with a mix of bright colors, while the surface beneath the plate has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make eggnog marshmallows without a stand mixer?

While a stand mixer makes whipping the marshmallows easier, you can use a hand mixer or even whisk vigorously by hand, though it will take more time and effort to achieve the right fluffy texture.

How do I know when the sugar syrup is ready?

The syrup should reach 240°F on a candy thermometer, also known as the soft-ball stage. If you don’t have a thermometer, test by dropping a small amount of syrup into cold water; it should form a soft, pliable ball.