This is my version of Peeps, customized for Easter! Making homemade marshmallows is easier than you may think – it’s as simple as dissolving gelatin, boiling sugar, and whipping the two together until you end up with fluffy, white marshmallow!
These can be easily customized by using cookie cutters of your choice – I chose small egg and bunny cookie cutters – and can be made in any color you heart desires. Yield will vary, depending on the size of your cutters; with the cutters I chose (bunny is ~3″ long; egg is ~2″ tall), I ended up with 8 bunnies and 8 eggs. I’d love to see these in my Easter basket this year; how about you?
Marshmallow Bunnies & Eggs
Yield: varies, depending on size of cut-outs
- 1/2 cup cold water, divided
- 1 tablespoon + 3/4 teaspoon unflavored gelatin
- 1/3 cup + 2 1/2 tablespoons light corn syrup
- 1 cup granulated sugar
- 1/8 teaspoon salt
- 1 1/4 teaspoons vanilla extract
- Sanding sugar, in colors of your choice
- Line a 10×10 square pan with foil, so that the foil hangs over the sides of the pan. Spray with non-stick spray.
- In the bowl of a stand mixer, combine the gelatin and 1/4 cup water. Stir to combine, and place into stand mixer. Fit the mixer with the whisk attachment.
- In a small saucepan, combine the sugar, corn syrup, and remaining 1/4 cup water. Do not stir.
- Place saucepan over medium-high heat, and cook, swirling the pan occasionally, until it reaches 240F.
- Remove from heat, and with the mixer on low, carefully stream the hot syrup into the gelatin mixture, avoiding the side of the bowl as best you can.
- Gradually increase the speed to high, and beat until the mixture is very thick and stiff, about 8-10 minutes.
- Stop the mixer and add the salt and vanilla extract; beat until combined.
- Working quickly, scrape the marshmallow mixture into the prepared pan with a spatula coated with non-stick spray. Re-spray the spatula, and smooth the top into an even layer. Cover with plastic wrap, and let set for at least 1 hour.
- Turn the marshmallow out onto a cutting board, and remove the foil.
- Cut shapes with selected cutters. Wipe down cutters between each cut to ensure that your cuts are clean, and spray with non-stick spray as needed.
- Roll shapes in sanding sugar.
Marshmallows can be stored in an airtight container for up to 2 weeks.
Toss any scraps that remain in a 2 : 1 mixture of powdered sugar and cornstarch (you can likely start with ¼ cup powdered sugar + 2 tablespoons cornstarch). Enjoy in hot chocolate!
Source: Marshmallow recipe slightly adapted from The America’s Test Kitchen DIY Cookbook