Lesson learned from our first Christmas in our very own house: If you do not want to have to clean your oven on Christmas Eve (before you can start cooking dinner for your family who is coming over in 3 hours) be wary of roasting chestnuts in said oven. Apparently they can EXPLODE! I’m still finding chestnut bits all over the kitchen!
The other (albeit slightly sticky) lesson, homemade marshmallows are so much better than store bought. If you’re trying to find a way to use up that leftover eggnog, look no further. Use it to make some mallows and keep the holiday spirit going a little longer.
- 1/2 cup water
- 3 1/2 packets of gelatin
- 2 cups sugar
- 1/2 cup eggnog
- 1/2 cup maple syrup
- 2-3 tablespoons bourbon
- 2 large egg whites
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
- *You will need a candy thermometer for this recipe
- Before you start fit a mixer with the whisk attachment & grease a square baking dish then line it with parchment paper. (The cooking oil helps the parchment stick to the dish.)
- In a mixing bowl, sprinkle gelatin over cold water and set aside.
- Place sugar, eggnog and maple syrup in a saucepan over medium heat.
- Cook & stir until sugar dissolves.
- Bring it to a simmer and cook without stirring until a candy thermometer reads 240 degrees Fahrenheit.
- As soon as the desired temperature is reached, gently pour the syrup/sugar mixture into the mixing bowl with the gelatin mix & whisk on low until combined.
- Once combined, increase speed to high and beat until thick and fluffy. It should about triple in size. Should take about 10 minutes.
- While the mixer is going, beat the egg whites in a separate bowl until stiff peaks form. If you have a hand mixer, go for it, otherwise don’t be afraid to do it by hand.
- After the approximately 10 minutes are up, gently fold in the whipped egg whites and bourbon into the marshmallow mix.
- Pour the marshmallow mix into the baking dish. Smooth out the top then allow to set at room temp for 8 hours or overnight.
- Once set, use the parchment paper to remove the marshmallows from the baking dish.
- Using a serrated knife (spray it with cooking oil between each cut) to cut the marshmallows into cubes.
- Mix the powdered sugar and cornstarch together and toss the cubes in the mix.
- Finally sprinkle them all with a bit of nutmeg.
- Your marshmallows will keep in an air tight container for up to 5 days.
I tested these out on some hot chocolate, but I think they’d make for a pretty tasty s’more filling too.
And an extra splash of bourbon will only make it better, right?0