Spiced eggnog marshmallows

Start off by preparing the spiced sugar for dusting. Sieve all of the ingredients together. Line a baking tray (30cm x 20cm) with baking paper and dust with some of the spiced sugar mixture, reserving the rest for later.

In a small bowl, sprinkle the gelatine over the 125ml (½ cup) cold water to dissolve and soften.

Combine the sugar and glucose with the remaining 80ml (1/3 cup) water in a small saucepan. Place over medium-high heat to dissolve.

In the meantime, place the egg whites in the bowl of a stand mixer and beat on low speed until frothy. Add the salt.

When the syrup reaches about 99˚C (use a sugar thermometer to check the temperature), increase the speed of the mixer to high and beat the whites until they are thick, fluffy and reach stiff peak stage.

When the syrup reaches 118˚C, while the mixer is running on high speed, temper the hot syrup into the whites, down the side of the bowl.

Scrape the gelatine and water into the warm saucepan which you used for the syrup and swirl to dissolve.

Slowly pour the melted gelatine into the egg white mixture as you are whipping. Add the vanilla, rum and spices, and continue to whip, 10 minutes, until the mixture feels completely cool when you touch the outside of the bowl.

Pour the marshmallow into the lined baking tin and dust the top with more of the spiced sugar mixture. Allow to set, uncovered, 4 hours, at room temperature or until set.

Use a sharp knife or scissors dusted with the spiced sugar mixture to cut the mallows into squares. Dust the eggnog marshmallows well with the sugar mixture.