Homemade Marshmallow Peeps

In the bowl of a stand mixer, combine the gelatin packets and 1/2 cup of cold water. Whisk briefly and set aside to bloom.

In a medium saucepan, combine 1/2 cup of water, granulated sugar, and light corn syrup.

Place the saucepan over medium-high heat and stir until the sugar dissolves.

Bring the mixture to a boil and insert a candy thermometer. Cook without stirring until the syrup reaches 240°F (soft ball stage).

While the syrup boils, occasionally brush down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.

Once the syrup reaches 240°F, carefully remove the pan from the heat.

Turn the stand mixer with the whisk attachment to low speed. Slowly and carefully pour the hot syrup in a steady stream down the side of the bowl into the bloomed gelatin.

Once all the syrup is added, increase the mixer speed to high and whip for 10-15 minutes, until the mixture is thick, glossy, and has tripled in volume.

Add the vanilla extract and a few drops of food coloring, if using. Mix on high for another 30 seconds to combine.

Generously grease a 9x13 inch baking dish.

Pour the marshmallow mixture into the prepared dish and spread it into an even layer.

Let the marshmallow set uncovered at room temperature for at least 4 hours, or overnight, until firm.

Run a knife around the edges of the pan and turn the marshmallow slab out onto a cutting board dusted with powdered sugar.

Dip a cookie cutter in powdered sugar to prevent sticking, then press firmly into the marshmallow slab to cut out shapes.

Toss each marshmallow shape in a bowl of sanding sugar until fully coated.

Use a piping bag with melted chocolate or icing to pipe eyes and a nose onto each marshmallow Peep.