Peeps! I feel like you either love them or hate them. I happen to love them, but when they hit that super stale point when most people might find them too gross to consume. But making them myself was a total game changer. I actually appreciated the flavor of the fresh peep. I loved using the bright color sugar to dress them up and the hint of chocolate to make the adorable “faces” only enhances the treat. For this particular version, I made the bunny shape. My son insisted on using his Iron Man mold, but since I was doing an Easter/Spring theme for the blog this week, we passed and I went for the bunny mold (side note, I did have to promise that we would make Iron Man marshmallows soon). I purchased the silicon mold at Target, what feels like eons ago, and was excited to finally get to use it. This particular recipe is great because you don’t need to let them set for as long. The down side is that it starts to set quickly so you do need to move quickly if you are opting for the molds. But don’t fret, even if they look a little wonky in the mold, when you pop them out they will look just fine. Sprinkled with colorful sugar they are perfect! This recipe really was super easy to make. This is coming from someone whose track record with homemade marshmallows is not that great. If you are looking for something fun to try, I would encourage you to give this recipe a shot.
March 27, 2017
- Lightly coat your silicon mold or pan with nonstick cooking spray.
- In the bowl of your standing mixer, fitted with the paddle attachment, add the gelatin and 1/4 cup of cold water and let sit.
- Meanwhile, in a small saucepan, add your sugar and 1/3 cup of water. Whisk together and heat over medium heat until the sugar is dissolved. Stop stirring and let the sugar mixture cook until it's hit the softball stage, between 235-240 degrees. (You will want to get a candy thermometer for this!)
- Once the syrup reaches the softball stage, remove from the heat. With the mixer on low, stream the hot sugar mixture into the mixing bowl, avoiding the sides and beaters. Once all of the syrup is added, increase the speed to medium-high and beat for about 8-10 minutes. The mixture should become thick, turn white, and should hold soft peaks.
- At this point, immediately begin to spoon the mixture into the prepared mold.
- Let the marshmallows sit for a minute in the mold before removing. Note, the marshmallows will always be a bit sticky, even when they are ready to be removed. I found I had to pry and stretch (and pray) a bit to get them out, but they are resilient and kept their shape.
- After you get one out, place it right on top of the color sugar and coat thoroughly. Repeat until the are all covered.
- To make the chocolate, mix a bit of cocoa powder and water to form a looser paste. Using a toothpick, dip the tip into the mixture to make the eyes and nose.
This recipe is from 52 Kitchen Adventures via Martha Stewart.