Eggnog Marshmallows

Directions

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 240° (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.