Homemade Peeps

Hello again!

It’s almost Easter, and that means I am seeing peeps EVERYWHERE! I’m almost sick of seeing them, honestly.

The Hubs hates them, always has. He’s not a fan of the artificial flavor of store-bought marshmallows.

I’ve made marshmallows exactly once before. For our wedding. Since we got married in the middle of January, I made hot chocolate favors for all the guests. A chocolate ganache block and a big, fresh marshmallow on a stick. I’m still not sure what possessed me to try these out for such an important event, but I dove in and they came out great.

So I decided to tackle marshmallow once again, three full years later, in the hopes of making an Easter treat the Hubs could love.

And you know what?

He did!

He was snitching them before I’d even finished rolling them in sugar. He’d had at least three before I’d had one! I swear he is always sneaking up behind me in the kitchen to snag a sample of what I’m making. I imagine he’s not the only husband like this though, is he?

Homemade Peeps1

These are much easier than they seem, I promise. A good mixer (I use a KitchenAid Artisan 5-Qt. Stand Mixer) and a candy thermometer (this is the one I currently use) are essential to fool-proofing the process, but the most important thing is to not be afraid of them. As long as you heat the sugar syrup to the right temp, and whip them for a good long while (15 minutes), they’ll come out just lovely.

I use a silicone mold for some of the marshmallows, and poured the rest out in a dish for cutouts. Both methods worked well for me, so if you don’t have silicone molds, don’t worry about it. Cookie cutters will still make lovely peeps.

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Friday, I’ll be posting another Easter recipe that these compliment nicely.

I hope you’ll try these this Easter. If you do, please post a picture and tag it #messycountersfp. I’d love to see what you make.

Peeps1

Homemade Peeps

3 envelopes unflavored gelatin (I use Knox)

1 cup cold water, dived half and half

1 ½ cups granulated sugar

1 cup light corn syrup

¼ tsp kosher salt

2 tbsp vanilla extract

Sanding sugar for coating

Powdered sugar for coating off-cuts (if desired)

 

Combine gelatin and ½ cup cold water in the bowl of a stand mixer. Let stand while you make the sugar syrup.

In a small saucepan, combine granulated sugar, corn syrup, salt, and remaining ½ cup cold water. Dissolve the sugar over medium heat, stirring often, then raise the heat to high. Cook until the syrup reaches 240° on a candy thermometer. (Be watchful once it hits 230, the temperature goes up very quickly from there. Mine almost hit 250 because I turned my back for a second)

Remove syrup from heat, and turn the mixer, fitted with the whisk attachment, on low. Slowly stream in the syrup until fully combined with the gelatin. Careful not to splatter the mixture, turn the mixer to high speed. Whip until very thick, about 15 minutes. Add the vanilla, and mix until completely combined.

If using a silicone mold: Grease the molds with cooking spray, and spoon or pipe the marshmallow mixture into the cavities, filling nearly to the top. Tap the mold gently onto the counter a few times to help settle the marshmallow.

If planning to cut out the shapes: Line the bottom and sides of a 9×13” baking pan with wax paper. Spray with cooking spray, and pour the marshmallow mixture into pan. Smooth the top.

Allow marshmallows to sit uncovered overnight.

If using a silicone mold, gently pop the marshmallows out the cavities. If cutting out shapes, I recommend a metal cookie cutter. Spray a very thin layer of cooking spray over the top of the marshmallows (this helps the marshmallow not stick to the cutters), and press the cutters down into the marshmallow with even pressure.

If marshmallows are still tacky to the touch (mine were), the sugar should stick without assistance. Otherwise, dip them in water, allowing the excess to run off before rolling in the sugar.

If you have cut out shapes, you’ll be left with some odd shaped marshmallow. I cut mine into bite-sized pieces, coated them in powdered sugar, and called them “misfits”.

Store in an airtight container for up to 4 days.

Marshmallow recipe adapted from The Kitchen Is My Playground

Homemade Peeps

If you like this recipe, please like, share, or pin it.

Do you like store-bought marshmallows? Have you ever made your own?

Comment below!


 

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One thought on “Homemade Peeps

  1. Pingback: Pastel Swirl Easter Cupcakes | Messy Counters and Floured Paperbacks

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