Homemade marshmallow Peeps are a springy, colorful Easter candy made with gelatin, corn syrup, and sanding sugar coating. This from-scratch version lets you customize colors and flavors while achieving that signature fluffy marshmallow texture.
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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.
Store homemade Peeps in an airtight container at room temperature for up to 2 weeks; keep away from humidity to preserve the crispy sugar coating.
Stand mixer with whip attachment · Piping bag with round tip (for shaping Peeps) · 9x13-inch baking pan
The active prep time is about 20-30 minutes, but the marshmallows need 4-6 hours to set before coating and dusting.
A stand mixer is strongly recommended because you need to whip the gelatin mixture to create the light, fluffy texture. Hand-mixing will not incorporate enough air.
Store in an airtight container at room temperature for up to 2 weeks. Keep them away from humidity, which can soften the coating.
Gel or liquid food coloring both work. Gel coloring produces more vibrant hues with less added liquid, which helps maintain the proper marshmallow consistency.
Yes, replace or supplement the vanilla extract with almond, lemon, or other extracts. Add flavoring during the final mixing stage.
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