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No treat says "Easter" quite like those little sugar coated marshmallow bunnies. This homemade version is much healthier than the store bought kind...and what an adorable, fun project! Try them out!
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Homemade Easter Peeps:
Bunnies, Chicks and Lamb
Serves 8
For the Marshmallows:
1 packet (2 ½ tsp, 12.5 mL) unflavored gelatin
⅓ cup (80 mL) cold water
¼ cup (60 mL) cold water
1 cup (200 g) sugar
For Assembly and Garnish:
Superfine sugar
Colorful dusting sugars
Sparkle or luster dust
For the Royal Icing:
2 large egg whites
3 cups (300 g) confectioners' sugar, sifted
1 lemon, juiced
In the bowl of an electric mixer, sprinkle gelatin over ⅓ cup (80 mL) cold water and allow it to soften, about 5 minutes.
In a small saucepan, combine ¼ cup (60 mL) of water and sugar and stir over medium heat until the sugar is dissolved. Place a candy thermometer into the sugar water and wipe the sides of the pan with a wet pastry brush if sugar crystals have splattered up. Do not stir.
Boil the sugar until the temperature reaches the softball stage, 238°F (114°C). Remove the syrup from the heat and add to softened gelatin. Using the whisk attachment, beat the mixture on medium high until soft peaks form and the marshmallow mixture holds shape, about 10 minutes. Put the marshmallow into a piping bag fitted with a medium large tip.
Fill a rimmed baking sheet or pie dish with the sugar of your choice. You can color the sugar with the luster or sparkle dust a little at a time also. Pipe animal shapes onto sugar and they must be done one at a time.
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