• Prep Time: 35 MINUTES
  • Cooking Time: 10 MINUTES
  • Serves: 24

Eggnog Marshmallows

  • Recipe Submitted by on

 Ingredients List

  • 2.25 ounces envelopes 0.75 oz total unflavored gelatin
  • 2/3 cup eggnog; divided
  • 1 3/4 cup sugar
  • 1/3 cup corn syrup
  • 4 egg whites
  • Powdered sugar; for coating
  • 1 tablespoon nutmeg; optional
  • 1 tablespoon cinnamon; optional


Line a 9×13-inch baking dish with aluminum foil. Spray foil with cooking oil and dust with powdered sugar.
In a small bowl, pour gelatin over 1/3 cup cold eggnog. Allow gelatin to soften.
Combine 1/3 cup eggnog, corn syrup, and sugar in a medium sauce pan. Place a candy thermometer into the pan and heat over medium heat, stirring occasionally. Heat until 240 degrees F.
While sugar mixture heats, place egg whites into a stand mixer and, using the whisk attachment, beat on high until fluffy, white, and stiff peaks are formed (about 5-7 minutes).
Transfer egg whites from mixer to a separate bowl and set aside. Put eggnog/gelatin mixture into stand mixture.
Once sugar mixture reaches 240 degrees, immediately remove from heat and slowly pour down side of mixing bowl with speed set to low, combining with gelatin mixture. Increase mixer speed to high and beat until it turns white and sticky.
Using a spatula, fold in egg whites. Scoop into baking dish and sprinkle with nutmeg and cinnamon. Allow to set overnight.
Once set, pull out the aluminum foil and cut with a large knife coated in powdered sugar. If marshmallows continue to stick to each other, toss cut pieces in powdered sugar. Enjoy!

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