Shout out to my Peeps!


It’s that time of year.  Everything starts turning pastel, baskets abound, and rabbits are allegedly handling eggs filled with candy cream.  It is the Easter season and we are making Peeps.

Marshmallow Peeps

The first time I saw this I was working with an amazing pastry chef, Amanda Cook.  While we had made marshmallows in a multitude of flavors and colors, it never occurred to me to create your own Peeps.  So, the night before Easter Sunday, when she was on her 20th hour of work that day, I think these Peeps kept her sane.  With tons of colored sugar, some creative cutters, and our trained palates, we made the Best Peeps Ever.

Marshmallow Peeps
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Ingredients
  1. 1/3 cup cold water
  2. 2 tablespoons powdered gelatin (2 packets)
  3. 11 ounces sugar
  4. 1/3 cup water
  5. 1/2 cup light corn syrup
  6. Pan sprayed with non-stick spray and lined with a silpat on the bottom
Instructions
  1. Combine cold water and gelatin in the bowl of a mixer and let bloom fully.
  2. In a pot combine sugar, second measure of water, and corn syrup.
  3. Cook to 242 degrees Fahrenheit (use a digital read thermometer or a candy thermometer).
  4. Once the mixture has reached 242 degrees, pour the hot liquid into the bowl of the mixer.
  5. Let sit for about 15 seconds to loosen up the gelatin.
  6. Mix on low for about 45 seconds.
  7. Add any salt, vanilla, or liquid flavoring you want. If you are trying to use alcohol, try using an extract of that alcohol instead, as alcohol will inhibit the gelling factor.
  8. Turn the speed to high and watch as your mixture thickens and turns white, about 10 minutes.
  9. While the marshmallow is still fluid, pour it into the prepared pan and let it settle.
  10. Allow to sit for 2 hours to overnight to firm up properly.
  11. To turn marshmallow into Peeps, gently pull away from the sides of the pan with your fingers to pull the whole marshmallow out of the pan (this is why you used a silpat).
  12. Cut the marshmallow into desired shapes and decorate with edible food spray, food markers, colored sugar, cotton candy, or whatever else you can dream up.
Notes
  1. Tip: The best way to tell if your marshmallow is ready is to listen to it. It will start making a quiet slapping sound when it won't take in any more air.
  2. For a more authentic look, pour the fluid marshmallow onto a colored-sugar-lined pan and coat with the sugar as you spread it to the desired thickness. Cut and use as above.
Joe the Baker http://www.joe-the-baker.com/

About Joe the Baker

Joe the Baker is a classically-trained pastry chef who specializes in French macarons and viennoiserie. He currently sells his delicious confections online, at the Coppell Farmers Market, and at DFW-area gourmet grocers.

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