Happy *almost* Easter! Now, I know that Easter is reeeeally close, but you still have time to whip these Homemade Peeps up before the holiday. Seriously. You won’t regret a single moment that you’re enjoying these little babies instead of the gross, crusty ones you just bought at the store.
I really shouldn’t talk trash about peeps. At another time, when I was younger, I loved peeps. Looooved them. What could be better than a giant marshmallow? I’ll tell you what: a giant *homemade* marshmallow…AND my Homemade Peeps are even more giant than the store-bought kind. Double bonus!
Even if you’ve never made (or never fathomed making) homemade marshmallows, this is a great recipe to start out with. The ingredients and directions are straightforward, and you take the whole gooey, beautiful pile of marshmallow and just spread it into a pan. Easy peasy. The marshmallows will take a few hours to set up, but the hands-on time to make these isn’t much at all.
I use one of my favorite ingredients, vanilla bean paste, in this recipe. I love the flavor and the gorgeous black flecks it leaves in the marshmallow. If you’d like to get yourself some, you can find it [here]. If you’d prefer, you can substitute with an equal measure of vanilla extract.
Once the marshmallows are set up and you cut them out, you’re left with a bunch of marshmallow scraps that *someone* has to eat. Quality control, right? Then there’s the whole (sticky) process of coating them (and your kitchen) in sugar. Finally, dab on a little melted chocolate for the eyes and nose, and your creations are complete.
So go make some marshmallows! I’m off to see if my neighbors want any peeps…
Other posts you may like:
Homemade Marshmallow Peeps
Vanilla Bean Marshmallows:
- 4 1/2 tsp powdered gelatin (unflavored)
- 1/2 cup water, cold
- 3/4 cup sugar
- 1/2 cup agave syrup, divided (or substitute light corn syrup)
- 1/4 cup water
- 2 tsp vanilla bean paste (see note)
- colored sugars
- 1 oz chocolate, melted
- Coat a 9" x 13" pan with nonstick spray and set aside.
- In a small bowl, whisk gelatin powder and cold water. Let soften 5 minutes.
- In a medium saucepan, combine sugar, 1/4 cup agave syrup (or light corn syrup), and water. Bring mixture to a boil over high heat, stirring occasionally. Cook until syrup temperature reaches 240° F.
- While syrup is boiling, pour remaining 1/4 cup agave syrup (or light corn syrup) into mixer bowl. Place gelatin mixture in microwave for about 30 seconds, or until the mixture is completely melted. Add gelatin mixture to mixer bowl. Turn the mixer on low and keep it running.
- Once syrup reaches 240° F, take off the heat and pour carefully into the mixer bowl while mixer is still running on low. Don't worry about scraping out the saucepan to get every last bit, just focus on not burning yourself! Be VERY careful not to touch the syrup, as it will stick to your skin and could cause serious burns.
- Increase mixer speed to medium and beat 5 minutes. Increase the speed to medium-high and beat 5 more minutes. Then increase the speed to the mixer's highest setting and beat for another 2 minutes. Mix in vanilla bean paste (see note) until incorporated.
- Pour the marshmallow into the prepared pan, spreading the marshmallow into the corners of the pan and smoothing the top with an offset spatula. Let marshmallow set up at room temperature for at least 2 hours.
- After the marshmallow is set, grease cookie cutter and cut out shapes. Coat each of the marshmallows in colored sugar.
- Once all the marshmallows are coated, melt a small amount of chocolate in a microwave-safe bowl on 30 second bursts until smooth. Cool slightly.
- Pour chocolate into a small zip-top bag, cut a very small piece of the corner of the bag, and use the bag to pipe the eyes and nose on each marshmallow.Enjoy!