Copycat Marshmallow Peeps Recipes
MARSHMALLOW PEEPS® OR HOMEMADE MARSHMALLOWS
This recipe makes homemade marshmallows that can be cut in shapes and rolled in colored sugar, similar to marshmallow Peeps®.
Provided by PADUNCAN
Categories Homemade Marshmallows
Time 8h45m
Yield 12
Number Of Ingredients 8
Steps:
- Stir 1/2 cup water and gelatin together until gelatin dissolves.
- Bring corn syrup, sugar, and 1/3 cup water to a boil in a saucepan over medium-high heat. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir vanilla and gelatin mixture into corn syrup mixture; cool slightly, about 10 minutes.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Slowly drizzle syrup mixture into egg whites and beat until mixture forms soft peaks. Turn marshmallow out onto parchment paper or parchment-lined sheet pans and allow to set least 8 hours or overnight. (See Editor's Note.)
- Sprinkle another sheet of parchment paper with confectioners' sugar and place marshmallow, paper-side up, onto confectioners' sugar. Loosen the marshmallow from the parchment paper by wetting the paper on the back. Cut out marshmallows using cookie cutters dipped in water or sprayed with cooking spray.
Nutrition Facts : Calories 160.4 calories, Carbohydrate 40.4 g, Protein 1.3 g, Sodium 24.5 mg, Sugar 26.7 g
MARSHMALLOW PEEPS!
You will need a cookie cutter in the shape of a peep for this one, or use a bunny/egg shaped cutter. You can use this recipe year round to make heart shaped peeps for Valentines' Day, tree shaped ones for Xmas, and pumpkin shaped ones for Halloween. The possibilities are endless. I have made this and it tastes great! Try dipping them in chocolate too!
Provided by Shannon Cooks
Categories Candy
Time 45m
Yield 80 marshmallows, 80 serving(s)
Number Of Ingredients 11
Steps:
- Line the bottom and sides of a 13- by 9-inch baking pan with plastic wrap.
- Oil and then liberally dust bottom and sides with some powdered sugar.
- Place 1/3 cup cold water in a mixer bowl and sprinkle the gelatin over the water's surface.
- In a heavy saucepan with a tight fitting lid, add sugar, corn syrup, salt, and remaining 1/3 cup water and stir to dissolve sugar.
- Cover the pan, place over moderately low heat.
- Remove cover after 4 - 5 minutes. The steam will have caused any sugar crystals to dissolve and the syrup will be bubbling lightly.
- Increase the heat to high and boil the syrup, without stirring, until it reaches 240 degrees F on a candy thermometer.
- Remove from the heat immediately.
- Slowly and carefully, pour the syrup into the gelatin while the mixer is beating constantly at medium speed.
- When all of the syrup has been added, increase speed to high and whip for approx 10 minutes until the mixture is lukewarm and very white, and the consistency of marshmallow cream.
- Add the vanilla extract and a drop or two of food coloring if desired. Mix well.
- Pour the marshmallow mixture into pan; smooth the top surface and sprinkle liberally with colored sugar.
- Let the pan stand, uncovered, at room temperature to dry out. Depending on humidity, this may happen in several hours or take up to 8 hours. The longer you let it set, the easier the marshmallow sheet will be to cut.
- When ready for cutting, invert the pan of marshmallow onto a clean cutting surface; remove the plastic wrap and coat the top with colored sugar.
- Use cookie cutters to stamp out your peeps (or other shapes) and toss them in a bowl of colored sugar to coat evenly. If the cookie cutter gets sticky, wash it and lightly coat with vegetable oil.
- Use chocolate sprinkles or melted chocolate to form an eye on peeps.
- Store the marshmallow peeps in an airtight container.
- Makes about 80 marshmallows.
Nutrition Facts : Calories 20.2, Sodium 16.6, Carbohydrate 5, Sugar 3.9, Protein 0.3
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- Prepare the pans: Lightly grease two pans or one larger one and pour the marshmallow into the pans and set aside.
- "Bloom" the gelatin: Place the contents of the three gelatin envelopes in the bottom of the bowl of the stand mixer. Add 1/2 cup of cold water and set aside while preparing the next part of the recipe.
- Prepare the sugar syrup: In a medium-sized pot, heat the sugar, corn syrup, salt, and vanilla over high heat. When mixture has come to a full rolling boil, stop stirring, but swirl the pan occasionally by the handle. Attach a candy thermometer to the pot and let the mixture heat to 240°F. This will take about 7 minutes.
- Carefully whisk the sugar syrup into the gelatin: Attach the whisk attachment to your mixer. With the mixer on medium speed, carefully pour the hot sugar syrup into the bowl. When all the syrup has been added, pour in another 1/2 cup of water.
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