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Eggnog marshmallows


Makes: 45 pieces
timePrep time: 30 mins
timeTotal time:
Eggnog marshmallows
Recipe photograph by Kris Kirkham
A splash of brandy takes these marshmallows to the next level – a very grown-up sweet treat

Makes: 45 pieces
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
50Kcal
Fat
0gr
Saturates
0gr
Carbs
12gr
Sugars
11gr
Fibre
0gr
Protein
0gr
Salt
0gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • flavourless oil, to grease
  • icing sugar, to dust
  • 10 sheets leaf gelatine
  • 3 tbsp liquid glucose
  • 450g caster sugar
  • 2 large egg whites
  • 2 tsp ground nutmeg
  • 3 tbsp brandy
  • cornflour, to dust

Step by step

Get ahead
These will keep for up to 3 weeks in an airtight container at room temp, or can be frozen.
  1. Grease and line a 28cm x 18cm tin with baking paper, then brush the paper with oil and dust with icing sugar to coat. Add the gelatine to a bowl of cold water and leave to soften. Put the glucose and sugar in a pan with 125ml of water. Heat gently until the sugar has dissolved, then bring to a simmer and cook until it reaches 115°C on a sugar thermometer.
  2. While the sugar syrup is cooking, put the egg whites and nutmeg in a free-standing mixer and whisk until they reach stiff peaks. When the sugar syrup has reached the right temperature, take it off the heat. Squeeze any excess water from the gelatine and add to the hot syrup, stirring until it melts, along with the brandy.
  3. With the mixer whisk going, slowly drizzle the sugar syrup into the beaten egg whites and, once it’s all added, keep whisking for 10 minutes until the mixture has cooled to room temperature and is thick and glossy.
  4. Transfer the mix to the prepared tin, smoothing with a palette knife, and leave to set for 4-6 hours in a cool place, but not the fridge. To cut, dust your worksurface with a mix of equal parts icing sugar and cornflour, and turn out the marshmallow. Cut into squares, tossing each in the sugar and cornflour mix until fully coated.

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