Eggnog Marshmallows

1. 1

   Line a 13x9-in. pan with foil; grease foil with butter. Combine confectioners' sugar and 1/2 teaspoon nutmeg; sprinkle 2 tablespoons of mixture over prepared pan.

2. 2

   In a heatproof bowl of a stand mixer, sprinkle gelatin over cold water. Meanwhile, in a large heavy saucepan over medium heat, combine granulated sugar, corn syrup, remaining water and salt. Bring to a boil, stirring occasionally. Cook, without stirring, over medium heat until a candy thermometer reads 240u00b0 (soft-ball stage).

3. 3

   Remove from heat; slowly drizzle into gelatin, beating on high speed. Continue beating until very stiff and doubled in volume, 10-15 minutes. Immediately beat in extract and remaining nutmeg. With greased hands, spread marshmallow mixture into prepared pan. Sprinkle with 2 more tablespoons confectioners' sugar mixture. Cool, covered, at room temperature 6 hours or overnight.

4. 4

   Using foil, lift marshmallows out of pan. Cut into 1-in. pieces with a lightly buttered knife; toss in remaining confectioners' sugar mixture. Store in an airtight container in a cool, dry place.

No additional tips available.