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Make Easter special by making some Homemade Peeps Marshmallows. Whip up homemade marshmallows, then pipe them in the shape of a peep and cover them in colored sanding sugar just like the real peeps.
These cute Homemade Peeps Marshmallows would work great as DIY gifts for family members and friends.
They would also be great to add to Easter baskets. Serve these peeps to your family leading up to Easter and on Easter day.
Homemade Peeps are extremely easy to make. You just need to boil some sugar, then whip the marshmallow mixture, and then pipe it into the shape of a peep.
Kids can help with coating the peeps in colored sanding sugar.
These homemade peeps last up to a month in an airtight container.
In about an hour, you’ll have soft, delicious homemade peeps to enjoy with the family.
HOW TO MAKE HOMEMADE PEEPS MARSHMALLOWS
Marshmallows are made out of heated sugar and gelatin and then piped into the form of a peep and coated in colorful sanding sugar for a delicious snack the whole family will enjoy!
Are you ready to get started?
You’ll find the specific ingredient amounts and detailed instructions in the printable recipe at the bottom of this post.
KITCHEN TOOLS YOU MAY NEED
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- Measuring Spoons – I LOVE my set of these!
- Parchment Paper
- Equipment Heavy bottom saucepan
- Glass measuring cup
- Electric Mixer with the whisk attachment
- 16-inch Pastry Bag
- Silicone Pastry Brush
- Baking sheets
- Candy thermometer (optional)
HOMEMADE PEEPS MARSHMALLOW INGREDIENTS
This fun and easy Homemade Peeps Marshmallow recipe uses everyday kitchen staples to create a delicious Easter snack your family will love.
All you need is:
- a little bit of unflavored gelatin
- some water
- granulated sugar
- vanilla extract
- colored sanding sugar
HOMEMADE PEEPS MARSHMALLOW RECIPE INSTRUCTIONS
Begin by sprinkling gelatin over water and let sit dissolve in a mixing bowl.
Next, place one cup of sugar in a heavy bottom pot.
Pour water over the sugar and heat the sugar to 230 degrees. Then turn the heat to medium-high.
To help the edges of the sugar from caramelizing, use a pastry brush to brush water around the inside of the pan.
Once the bubbles begin to slow down, they will look like slow popping bubbles.
Place the silicone pastry brush in the center of the pot and immediately into a bowl of ice water.
When it reaches what is considered the “softball” stage (a literal ball of sugar will appear when it’s placed in the ice water) it’s ready to be added to the mixing bowl.
Using a whisk attachment on your stand mixer turn it on low breaking up the gelatin.
Slowly pour the heated sugar into the bowl while it’s mixing.
Once it is all inside, increase the speed to medium and let mix for 4-5 mins. The mixture will turn white and begin to look like icing.
Add vanilla.
Turn the mixer on high and let it whip until the marshmallows triple in size and hold a stiff peak.
Prepare your icing bag and sugar station.
To set up the sugar station, line a baking sheet with parchment paper.
Pour sanding sugar on the bottom so the marshmallows do not stick.
Add a large round tip to the piping bag and cut off the tip of the bag, fitting the tip snugly inside of the plastic piping bag.
Add marshmallow mixture to the piping bag.
Pipe a thick line of marshmallow fluff in a line towards you.
Slightly raise it and go back in the opposite direction halfway down the line.
Bring it forward pull off to complete the neck and head.
Pipe the peeps next to one another.
Cover with sanding sugar and allow time to set.
Use melted chocolate or black candy sprinkles to add the eyes.
If using chocolate wait until you are ready to serve before adding the eyes or it else, it may run and spread.
In about an hour, you’ll have a fun peeps-inspired snack that’s sure to become a new favorite!
HOMEMADE PEEPS MARSHMALLOW TIPS AND QUESTIONS
If you’ve never made homemade marshmallows don’t worry! Below are some common questions and helpful tips.
Hopefully, this will answer any questions you may have. If not, feel free to ask in the comments and I’ll answer the best I can.
HOW LONG DOES IT REALLY TAKE TO MAKE HOMEMADE PEEPS MARSHMALLOWS?
This Homemade Peeps Marshmallows recipe takes approximately 1 hour. TOTAL.
This includes:
- About 15 minutes to heat the sugar to a soft ball stage
- Close to 15 minutes to whip up the marshmallows
- Around 20 minutes to pipe the peeps
- 10 minutes to cover in sanding sugar
HOW DO I STORE HOMEMADE PEEPS MARSHMALLOWS?
You can store Homemade Peeps Marshmallows in an airtight container in between layers of wax in a cool place for up to a month.
CAN I MAKE HOMEMADE PEEPS MARSHMALLOWS AHEAD OF TIME?
Yes, you can easily make Homemade Peeps Marshmallows the day before serving.
Simply store in an airtight container until ready to eat.
You’ll have homemade Easter candy ready for the family.
WHAT GOES WELL WITH HOMEMADE PEEPS MARSHMALLOWS?
Homemade Peeps Marshmallows go well with a wide variety of Easter snacks.
These recipes would be great to serve together.
Some of my personal favorites include:
- Cadbury Creme Egg Fudge
- Easter Cocoa Bombs
- Bunny Cupcakes
- Basket Weaved Cake
- Instant Pot Apple Crisp with Salted Caramel Drizzle
HOW DO I MAKE COLORED SANDING SUGAR?
You can easily make colored sanding sugar by adding food dye to sugar and then placing it in a spice grinder or food processor and grinding it a little bit but not so much that it becomes a powder.
WHAT ELSE CAN I ADD TO THIS HOMEMADE PEEPS MARSHMALLOW RECIPE?
This fun Homemade Peeps Marshmallows recipe not only tastes great, but it’s also incredibly versatile.
Try adding different flavoring to the marshmallows like strawberry flavoring, lemon flavoring, etc. YUM!
HOMEMADE PEEPS MARSHMALLOWS RECIPE
HOMEMADE PEEPS MARSHMALLOW
Make Easter special by making some Homemade Peeps Marshmallows. Whip up homemade marshmallows, then pipe them in the shape of a peep and cover them in colored sanding sugar just like the real peeps.
Ingredients
- 1 Package, 2 tsp unflavored gelatin
- 1/3 cup water
- 1 cup granulated sugar
- ½ cup water
- 1 tsp vanilla
- Colored Sanding Sugar
Instructions
- Begin by sprinkling 2 tsp’s of unflavored gelatin in 1/3 cup water and let sit to dissolve in mixing bowl. Do not dump all the gelatin in one area, sprinkle it across the top of the water.
- Place one cup of sugar in a heavy bottom pot.
- Pour ½ cup water over the sugar, making sure it’s all saturated.
- Heat the sugar to 230 degrees.
- Then turn the heat to medium-high, do not swirl the sugar around in the pan. As the sugar’s temperature raises it will begin to form bubbles. The bubbles will pop very quickly as the temperature rises.
- To help the edges from caramelizing, use a pastry brush to brush water around the inside of the pan.
- Once the bubbles begin to slow down, they will look like slow popping bubbles.
- Place the silicone pastry brush in the center of the pot and immediately into a bowl of ice water.
- When it reaches what is considered “soft ball” stage (a literal ball of sugar will appear when it’s placed in the ice water) it’s ready to be added to the mixing bowl.
- Using a whisk attachment on your stand mixer turn it on low breaking up the gelatin.
- Slowly pour the heated sugar into the bowl while it’s mixing. Once it is all inside, increase the speed to medium and let mix for 4-5 mins.
- The mixture will turn white and begin to look like icing.
- Add vanilla.
- Turn the mixer on high and let it whip for another 8-10 mins.
- The marshmallows will triple in size and hold a stiff peak. If it does not hold a peak, let it continue to mix until it does. This step is critical.
Prepare your icing bag and sugar station.
- To set up the sugar station, line a baking sheet with parchment paper.
- Pour sanding sugar on the bottom so the marshmallows do not stick.
- Add a large round tip to the piping bag and cut off the tip of the bag, fitting the tip snugly inside of the plastic piping bag.
- Add marshmallow mixture to the piping bag
*Chef’s Note:
- Use a tall cup and open the top over the side, spoon in marshmallow mixture and pull the sides straight up. Pipe a thick line of marshmallow fluff in a line towards you. Slightly raise it and go back the opposite direction halfway down the line. Bring it forward pull off to complete the neck and head. *If your marshmallows are sticking to the nozzle of the piping bag, run your fingers through the sanding sugar and use the coated fingers to help release the marshmallows.
- Pipe the peeps next to one another.
- Cover with sanding sugar and allow time to set.
- Use melted chocolate or black candy sprinkles to add the eyes. If using chocolate wait until you are ready to serve before adding the eyes or it else, it may run and spread.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 34Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 9gFiber: 0gSugar: 9gProtein: 0g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
WHAT’S NEXT
I hope you enjoy this Easter copycat recipe as much as my family does!
If you get a chance to try it, let us know! Leave us a comment below, or share it with a picture on Instagram or Facebook! Don’t forget to tag us @kelly_reci_ and use the hashtag #Kellysthoughtsonthings so we can see what amazing meals you are cooking up!