Homemade Marshmallow Peep
Happy Easter!
Today’s recipe is a classic Easter treat, along with chocolate eggs, chocolate bunnies, and jelly beans—Peeps™️! Or at least, a homemade version of the smooshy, yellow little marshmallow treats. The Peep may be well known, but less well known is how marshmallows began their culinary journey into an Easter staple.
Marshmallows were originally made from the root of the marshmallow plant, which like its name implies can be found growing in marshes. In fact, the ancient Egyptians who lived and farmed along the Nile were likely the first to squeeze sap from the mallow plant and mix it with nuts and honey, but no one really knows what the candy would have looked like in those times. The French were the first to introduce the modern fluffed marshmallow candy in the early 1800s. Owners of small confectioneries whipped sap from the mallow root and poured the sweet concoction into a candy mold. The mass produced marshmallow as we know today in the USA did not exist until years later, when a patented machine was made to extrude the marshmallow syrup. One thing hasn’t changed throughout 2000 years of marshmallow making is that you don’t want to burn your syrup—so patience is key!
That said, you can make marshmallows in a variety of ways. Some recipes call for egg whites to get the marshmallow to set up faster. Others call for them to be made without egg whites but with gelatin instead: those set slower, but are really good! This week’s recipe calls for gelatin, which is made from animal collagen, but if you want a vegan alternative, agar-agar is made from seaweed and sets just as well! It’s also likely a traditional ingredient from the ocean marshes, same as the mallow.
In fact, that seaside association long stuck with the marshmallow. Over 120 years ago, newspapers raved about “the latest thing in the way of summer resort diversions! The simplicity of this diversion is particularly charming, and the idea is sure to grow in favor.” It was referring to the the new-fangled idea of marshmallow roasting! They were talking about the young people at beach resorts, roasting marshmallows over the bonfire—not people camping out in the mountains! That may be what we think of as the way to eat them today—roasted over a campfire—but it wasn’t always that way, clearly!
However you like your marshmallows—shaped like a bird, whipped into fluff, roasted on a fire or maybe, mixed with nuts and honey Egyptian-style—enjoy a few this easter!
Marshmallow recipe
INGREDIENTS:
- Butter for greasing
- 3 envelopes of un-flavored gelatin (7 teaspoons)
- 1⁄2 cup of cold water
- 2 cups of granulated sugar
- 1 cup of light corn syrup
- 2 tsp of vanilla extract
- 1⁄8 tsp of salt
- 2⁄3 cup of confectioners’ sugar, plus more for dusting the pan
INSTRUCTIONS
1. Grease a 9×13 inch baking dish well with butter or if you’re going to pipe peeps, grab a cookie sheet and put a silicone mat or parchment paper down.
2. In the bowl of a stand mixer (or a large heat-proof bowl), mix the cold water and gelatin. Set aside while continuing the rest of the steps.
3. In a medium saucepan, add the sugar, corn syrup, and 1⁄2 cup of water. Stir gently to combine. Put the pan over medium-high heat and bring it to a boil. Keep cooking the mixture until it registers 235-240 ̊F on a candy thermometer or cooking thermometer.
4. When the sugar syrup reaches the right stage, remove it from the heat and let it cook slightly.
5. Turn the standmixer with the gelatin and water mixer on medium speed and slowly pour in the sugar syrup. Alternatively, you can use an electric hand-held mixer and have someone help you pour the syrup mixture in.
6. Once all the syrup has been added, mix on medium-high speed for 10-12 minutes, or until the mixture is white and it makes stiff peaks. Add the vanilla extract,and salt. Mix for 1 more minute to fully combine.
8. Pour the marshmallow mixture into the greased pan, and using a greased spatula or spoon, spread the marshmallow out evenly. Dust with powdered sugar and let set. Cut into marshmallow cubes when cooled (6 hours).
- For bird shaped marshmallows, put marshmallow paste into a piping bag. Pipe a body, and then a head, pulling the piping bag away from the face, sideways, to make a “beak”. There are good videos to follow online. You can roll even them in colored sugar to make them extra fancy!
This recipe can also be viewed on the Potpourri page – Madi’s Kitchen section
To see previous recipes by Madi go to the Madi’s Kitchen Page