Hey! I’ve got a cute little Easter
I make marshmallows a lot. There seems to always be an occasion for them. Like, making them for a dusk bonfire, or infusing them with peppermint for a Christmas hot chocolate. There are truly are no limits on marshmallows and their season. They are always in season. Ever welcoming them into our homes.
So, today, we are going to color granulated sugar and top homemade marshmallows for an homage to all things peeps. And, if we find ourselves getting really crazy, we might just have to add some sprinkles into the mix.
Before you get too scared to get water and sugar to soft ball stage, it’s really made a lot easier with a candy thermometer. It’s really not as hard as you think. In fact, it was one of the first things I ever made, with my mom’s supervision of course. If you have a standing mixer, shoot, it does all the work for you!
Not to mention, besides looking totes adorbs for your Easter table… they are actually PRETTY delicious. This is definitely coming from a girl who does not really love packaged marshmallows. But, when they’re homemade? They are creamy, vanilla forward and just about as boujee as they come.
I hope you all enjoy some family time this next Sunday. Be sure to eat extra ham and line your purse with a zip lock so you can bring home some of your aunt’s overnight rolls. These are really just suggestions, but I’m speaking from experience here.
Homemade Easter Marshmallows (peeps!)
A fun project and way more deeeelish when homemade!
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 24–40 depending 1x
- Category: Candy
Ingredients
|| Marshmallow||
3 cups sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
1 1/2 cups water | divided
4 envelopes unflavored gelatin
2 teaspoons vanilla
|| Sugar Topping ||
1 1/2 cups granulated sugar
1 drop pink food coloring
Instructions
Grease a cookie sheet (13″ x 18″) and line with parchment paper. Grease the top of the parchment paper and set aside.
In a medium saucepan with a candy thermometer attached, pour in the sugar, corn syrup and 3/4 cup water. Stir over medium heat until the sugar dissolves then without stirring, let come to a boil until the syrup registers at 238 degrees Fahrenheit or *”soft ball stage”* if you don’t have a thermometer.
Once the sugar has dissolved in the previous step, set up your standing mixer with the whisk attachment and pour gelatin and 3/4 cup cold water into the mixing bowl and let sit for a minute.
Once the sugar mixture reaches 238 degrees, turn the standing mixer on low and slowly pour hot sugar mixture into the gelatin. Continue to whisk, slowly turning up the speed until the mixture is white. Leave the mixer on high to whip for 12 minutes. Add in the vanilla at the very end.
Immediately pour marshmallow mixture onto the prepared cookie sheet and spread to the edges. Tap against the counter a few times to remove excess bubbles and set aside uncovered for 3 hours.
Mix the sugar and desired food coloring together. Sprinkle about half of the sugar onto the top of the set marshmallows and spread around the entire surface. With your desired cookie cutter, cut out your shapes then dip into the additional sugar and set aside.
Store in an airtight container or bag until ready to eat!
Notes
*Soft ball stage* If you do not have a candy thermometer, you can always test by using the soft ball method. Once the sugar syrup has boiled between 5-10 minutes, test by dropping a small spoonful of the sugar syrup into ice water. If it forms a soft and flexible ball it’s at soft ball stage and ready to pour.
