Eggnog Marshmallows

Hi there! Holly here from Club Crafted again, and you guys are in for a treat today!

December is an everything-goes kind of month for me, where I allow myself to indulge in all my favorite holiday flavors, including eggnog! Unfortunately, you can’t get eggnog the rest of the year, so it’s important to get your fix while you can. Today, I’ll share how you can make your own eggnog marshmallows, complete with a sprinkle of nutmeg.

If you’ve never made your own marshmallows before, this recipe might seem a little bit intimidating, but I promise you can do it as long as you follow directions. Making marshmallows is a very unique process with a lot of different steps. Think of them as part meringue, part candy and part gelatin because that exactly what it feels like when you make them, and even though it seems very strange when you’re making them, it all works out in the end. Plus, you can take these a step further and even cut the marshmallows into your fav shapes with small cookie cutters!

OK, now let’s get making!

• 3 envelopes unflavored gelatin (approx. 2 tbsp)
• 2/3 cup eggnog, divided
• 4 large egg whites, room temperature
• 1 ½ cups granulated sugar
• 1/3 cup corn syrup
• ¼ tsp cinnamon, plus more for coating
• ¼ tsp nutmeg, plus more for coating
• Powdered sugar, for coating

Line a baking pan (I use a 9×9 inch pan) with parchment or aluminum foil paper. Lightly spray with cooking spray and dust with powdered sugar using a sifter or sieve.

In one bowl, pour 1/3 cup of eggnog and evenly pour the gelatin on top so that it does not clump in one spot. Set aside.

In a small saucepan on the stove, heat the remaining 1/3 cup of eggnog, nutmeg, cinnamon, corn syrup and sugar on medium heat. Using a candy thermometer, stir occasionally until the mixture reaches 240 degrees (soft ball stage).

In the meantime, pour the egg whites into your mixing bowl fitted with a whisk attachment. Whip the egg whites on high speed for several minutes until they form stiff peaks (you should be able to tip the bowl without them moving). Then move them to a separate, clean bowl.

Back in your mixer bowl (no need to wash in between), scrape the eggnog/gelatin mixture into the bowl. With the mixer on low speed, stream in the hot eggnog mixture as soon as it reaches 240 degrees. Increase the speed to high and mix until it becomes glossy and sticky.

Fold the egg whites back into the bowl with a spatula and pour into the prepared baking pan. Lightly sprinkle with powdered sugar, cinnamon and nutmeg if desired, cover with saranwrap and leave at room temperature to set overnight.

Once the mixture has set, pull it out of the pan by the parchment and use a large knife lightly coated with cooking spray to cut the marshmallows into squares. If sticky, coat all sides in powdered sugar. You can also use cookie cutter to cut out marshmallows if you prefer.

Sprinkle some extra cinnamon and nutmeg on top to up the flavor, and add them to your hot chocolate or just eat them plain for a fun holiday treat! Head over to for more of my holiday recipes, and have a merry Christmas!

  • Kristin January 2, 2017 at 3:03 pm

    Beautiful photos! Eggnog has never appealed to me (I’m more of a hot chocolate kind of girl), but these photos are tempting me to give eggnog another try.

    • Love Vividly January 8, 2017 at 7:47 pm

      Thanks Kristin! Holly is super talented and knows how to concoct some delicious recipes in the kitchen!