Make your own mallows! Plain vanilla is an option, but we can make ones that smack of eggnog so WHY NOT?
Nogmallows? It’s just two days until Christmas, after all.
Are you ready? I am READY. We spent last week doing all manner of Seattle Christmas things; we trimmed our little tree, baked (and then ate, but mostly that was just me) all of the cookies, saw the last showing of the Pacific Northwest Ballet’s classic Nutcracker (made famous by Maurice Sendak-designed sets), and were lucky enough to gather with family and friends a few nights in a row for general merriment and reverie.
But today it’s off to Hawaii we go! For sunshine, surf and sand. And poke. YES!
Will it be weird to spend Christmas in 80-degree weather? Maybe. Will it be kind of great? Probably. Can we still make marshmallows and drown them in hot chocolate?
I’ll be back with a few nuggets of
wisdom things and some recipes soon, so check back on Thursday, but in the meantime you can find cookies here, and also: HAPPY ALMOST MARSHMALLOW CHRISTMASTIME! I’m thankful for you and hope you have the merriest of the merry this holiday.
Barely adapted from The Kitchn
These are fun to make and, yes, they do actually taste like eggnog. They’re quite sweet and plenty nutmeggy, and I can’t be sure but I’m pretty sure they’d be fantastic crowded into a mug of hot, hot chocolate.
Note: you’ll need a candy thermometer to make these, and a stand mixer too. But homemade mallows are worth it, I promise! Don’t be intimidated, you can do it! YES YOU CAN.
- 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 cup powdered sugar
- 1/4 cup cornstarch
- Nutmeg, for dusting
Spray an 8-x8-inch pan with cooking spray, then line it with parchment. Spray the parchment, too.
Pour the water into the bowl of a stand mixer fitted with a whisk attachment. Sprinkle the gelatin on top; set aside.
In the meantime, place the sugar, eggnog, and maple syrup in a saucepan over medium heat, stirring until sugar dissolves. Bring the mixture to a simmer and then cook without stirring until a candy thermometer reads 240°F, about 8 to 10 minutes.
Carefully, slowly, pour the syrup mixture into gelatin mixture and whisk on low until combined. Once combined, increase speed to high and beat until thick and fluffy (the mixture should triple in volume), about 10 minutes. Add the vanilla and beat until well combined.
Using a lightly oiled spatula, scrape the mixture into the prepared pan. Use a lightly oiled offset spatula to smooth the top evenly. Set aside to cool at room temperature for 8 hours or overnight.
Use a very sharp, lightly oiled knife and slice the marshmallow block into 1-inch cubes. Whisk together the powdered sugar and cornstarch until well combined. Toss cut marshmallows in powdered sugar mixture. Dust with nutmeg.
Marshmallows will keep in an airtight container for up to 5 days.