Eggnog Marshmallows

• 2 teaspoons butter, softened
• 1 cup confectioners' sugar
• 1 teaspoon ground nutmeg, divided
• 3 envelopes unflavored gelatin
• 1/2 cup cold water
• 2 cups sugar
• 2 cups light corn syrup
• 1/2 cup water
• 1/4 teaspoon salt
• 1 teaspoon rum extract

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. 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 240u0b0 (soft-ball stage).
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. 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.

butter, sugar, ground nutmeg, unflavored gelatin, cold water, sugar, light corn syrup, water, salt, rum

Taken from www.tasteofhome.com/recipes/eggnog-marshmallows/ (may not work)