Yes to Yummy

Healthier Homemade Peeps

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Oh my goodness. It’s a marshmallow Peep, and one that won’t make you glow in the dark from the amount of chemicals beneath its friendly, squishy exterior!

Ingredients

Prep Time
Cooking Time
Total Time
Yield 24 adorable bunny rabbits

2 1/2 teaspoons of gelatin

1/4 cup of cold water

1 cup of organic sugar, plus more for the coloring (or coconut sugar or maple crystals, if you prefer)

1/3 cup of water

Freeze-dried fruit (strawberries, blueberries, apples with parsley, and mango are my favorites)

Arrowroot powder (1 tablespoon per color)

1 tablespoon of cocoa powder

1 tablespoon of water

Directions

In the bowl of a stand mixer, whisk together the gelatin with 1/4 cup of cold water until the gelatin dissolves and the mixture becomes pasty. Set aside while you make the simple syrup.

In a small saucepan, combine the sugar with 1/3 cup of water. Whisk often to help dissolve the sugar, bring to a boil over medium-low heat, and heat to 238 degrees Fahrenheit.

Watch that sugar like a hawk! You don’t want it to burn: that would be AWFUL. (Trust me: I’ve burned a lot of sugar in my day.)

Once the sugar reaches the desired temperature, pour it immediately into the prepared gelatin. Using the whisk attachment on the stand mixer, beat on medium-high until light, fluffy, and almost stiff, about 8 to 10 minutes.

If you find that the mixture gets too stiff, don’t worry! Just add a little more water to compensate: only a teaspoon or so, though, because you don’t want the marshmallows to be super loose.

Using a small ice cream scoop or two small spoons, divide the marshmallow mixture between the 24 spaces in THIS silicone mold, which you can purchase at a Michael’s craft store or on Amazon. I’m sure you can also make these marshmallows in a large glass dish, but they won’t be, you know, bunny-shaped.

If you’re worried about the marshmallows sticking, grease each cavity with a little coconut oil.

Transfer the mold to the fridge and let set for at least 4 hours, preferably closer to 7 or 8. I would’ve liked to have waited longer to pop these out, but as we all know, I’m not the most patient person on earth.

So whenever you’re ready, pop the marshmallows out of the pan and set aside on a plate while you prepare your fruit-flavored coloring.

Using a coffee grinder or a mortar and pestle, grind a handful of freeze-dried fruit with 1 tablespoon of arrowroot powder and 1 tablespoon of organic sugar (or coconut sugar or maple crystals, if you prefer). No clumps of fruit should remain and the colors should be very potent.

Once you have selected your color (or colors), place each marshmallow in the powder and use a fork to spread it all over the outer layer. Pick up the Peep with your hands to shake off the excess and place on a plate.

To make eyes for your Peeps, combine the cocoa powder with 1 tablespoon of water. Using a toothpick, dot the chocolate mixture in a triangle to make two eyes and a nose for your critter.

Eat immediately, or store in an airtight container for up to 2 days. These are best consumed sooner rather than later, but I don’t think they’ll last too long, anyway.


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