Eggnog Marshmallow Stars
I've been obsessed with marshmallows since childhood when my mom once told me that she got sick trying to eat an entire bag of marshmallows. She'd meant it as a warning, but instead I was intrigued. Could I eat an entire bag full of marshmallows?
The answer was yes. Yes, I can eat an entire bag full of marshmallows.
This is how my love affair with marshmallows began.
Homemade marshmallows are remarkable little things that bear zero resemblance to their grocery store relatives. And they're made from just a few simple ingredients: sugar, gelatin, cream, and flavorings. That means you can pretty much make them taste like whatever you want.
Peppermint, rootbeer, rum. Ummmm.... rum.
Let's not get distracted.
Once you've mixed these into a sticky froth, time is of the essence. These set fast so have your pan well greased and ready. They do need a couple of hours to set before you cut them and dredge them in cornstarch. I used mini holiday cookie cutters to get some fun shapes, then edged them with edible glitter.
You do you.
Have holly, jolly Christmas, kids. I'll be back with more Christmas goodies tomorrow.
Eggnog Marshmallow Stars
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 tsp. rum extract
1/2 cup powdered sugar
1/4 cup cornstarch
Nutmeg, edible glitter for light dusting
Line an 8-x8-inch pan with parchment and spray lightly with cooking spray.
Pour gelatine into the bowl of a stand mixer. Add water and let sit to soften about 10 minutes.
Put sugar, eggnog, and maple syrup in a saucepan over medium heat; stirring until sugar dissolves. Bring to a simmer without stirring until candy thermometer reads 240°F. This will take anywhere from 8-10 minutes or longer.
Pour the eggnog syrup slowly into gelatin and whisk until combined. Once combined, increase speed to high and beat until thick and fluffy about 10 minutes. Add vanilla and rum extract and beat until well combined.
Using a lightly oiled spatula, scrape the mix into the prepared pan and spread evenly. Set aside to cool at room temperature for 8 hours or overnight.
using a buttered knife, slice into 1-inch cubes, then dunk in mixed powdered sugar and cornstarch Dust with nutmeg and glitter as desired.