How to Make Marshmallow Peeps for Easter

Make your own friendly Easter marshmallows at home
Editor
Peeps

Photo Modified: Flickr / Teresa Boardman / CC BY 4.0

Everybody’s favorite Easter candy has to be those brightly colored marshmallow Peeps. If you’re as obsessed with them as we are, set aside a day before Easter and make them at home: It’s a little bit messy, but it’s totally worth the effort to make these holiday friends.

This recipe is courtesy of The Kitchn.

12
Servings
120
Calories Per Serving
Deliver Ingredients

Ingredients

For the marshallow

  • 7 1/2  Teaspoons  unflavored gelatin
  • 1  Cup  granulated sugar
  • 1  Cup  light corn syrup
  • 1/2  Teaspoon  salt
  • 1  Tablespoon  vanilla extract
  • Natural food coloring
  • Butter, for greasing

For decorating

  • 1  Tablespoon  cornstarch
  • 1  Tablespoon  powdered sugar
  • Sanding sugars
  • Food coloring
  • Black sesame seeds

Directions

For the marshallow

Lightly grease two cake pans.

Place the gelatin in the bottom of the bowl of a stand mixer. Add ½ cup cold water and set aside.

In a medium-sized pan set over a high heat, heat the sugar, corn syrup, salt, and vanilla, stirring occasionally. When the mixture comes to a full rolling boil, stop stirring, and instead swirl the pan occasionally by the handle. Attach a candy thermometer to the pot and let the mixture heat to 240 degrees F. This will take just over 5 minutes.

Using the whisk attachment of your stand mixer, turn the mixer on to medium speed and gradually pour the hot syrup into the bowl. When all the syrup has been added, pour in another ½ cup of water.

Increase the speed to high and beat for 15 minutes, until the marshmallows are thick and fairly stiff.

Divide your marshmallow mixture into as many parts as the number of colors you want to use. Beat in the food coloring, adding as little or as much as you want, depending on whether you want the marshmallows to be pastel-colored or really bright.

Grease your fingers and spoons, and transfer the marshmallow mixture into the prepared pans.

Let the marshmallows set for at least 4 hours, or overnight.          

For decorating

When set, turn out the marshmallow blocks onto a flat surface. Gather together the cookie cutters you will use.

Combine the cornstarch and powdered sugar. Cover the cookie cutters in this mixture in between every cut out, until all the marshmallows have been cut.

Dip your finger into a little water and coat the marshmallow in water. Dip all sides of the marshmallow in the sanding sugar until it’s completely covered. Let dry on a cooling rack.

To make the eyes on your Peeps, dab some corn syrup on to the marshmallow where the eyes will be, and, using a toothpick, add on the sesame seeds.

Nutritional Facts

Total Fat
5g
7%
Saturated Fat
1g
4%
Carbohydrate, by difference
16g
12%
Protein
2g
4%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
1mg
0%
Fiber, total dietary
3g
12%
Folate, total
9µg
2%
Magnesium, Mg
2mg
1%
Phosphorus, P
50mg
7%
Selenium, Se
2µg
4%
Sodium, Na
38mg
3%
Water
16g
1%

Marshmallow Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Marshmallow Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.