Homemade Marshmallow Peeps

5 from 1 vote

Making DIY Peeps from homemade marshmallow is not only fun, but tastes better than storebought and you can decorate them how you want!

Prep Time15

Cook Time15

Total Time30

Course: Candy

Cuisine: American

Keyword: candy, easter, gluten free, lower sugar, marshmallow, peeps

Servings:

Calories: 176kcal

Prepare a 9x13" baking pan as follows: spray lightly with canola oil. Mix powdered sugar and cornstarch together, then pour it into baking sheet. Turn pan around to coat it evenly with the cornstarch mixture. Pour excess into a dish and save it for later.
Sprinkle gelatin powder over ½ cup of the cold water in the bowl of a stand mixer.
Heat corn syrup, sugar and the remaining ½ cup water over medium high heat in a medium, covered saucepan for 3-4 minutes. Remove lid and attach a candy thermometer to the side of the pot. Continue cooking until temperature reaches 240°F. (The mixture will begin to boil vigorously before the temperature is reached.)
Once the temperature reaches 240°F, immediately remove from heat. Turn stand mixer on low speed and pour hot sugar mixture slowly down the side of the bowl. Once it has all been added, turn mixer to high speed. Continue whipping until marshmallow is white, lukewarm, very thick and fluffy. Turn mixer to low speed and add vanilla. Turn mixer back to high speed and mix until vanilla is incorporated, 30-60 seconds.
Pour whipped marshmallow into the baking pan, spreading it evenly with an oiled spatula. Sprinkle the top with leftover cornstarch mixture, saving excess for later. Let sit uncovered for at least 4 hours.
When marshmallow is set, cut it with a greased knife or cookie cutters in desired shapes.
For making peeps: wet all sides of the cut marshmallow with your finger dipped in water. Toss in colored sugar (see note) to coat.

Colored sugar can be purchased in craft or baking supply stores. You can also make it by mixing a few drops of food coloring with granulated sugar.