Easter on a Dime: Make Your Own Peeps

After seeing this on the Twig & Thistle blog, I was inspired to make my own peeps! This was the result:

Already at most of them myself, and they taste just like store bought peeps–except I got more for my money, and it was made from the heart. And I make no apologies for my puns!

Here’s how I made them:

**Allow for around 4 or 5 hours of time — only because the marshmallow will sit for about 3 to 4 hours. It doesn’t take too much time to mix the ingredients**

I used this recipe to help me make the marshmallow:

Ingredients

  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup (don’t have corn syrup? It’s ok! You can make simple sugar as a replacement–just make sure you have cream of tartar)
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • Nonstick spray
  • Sanding sugar
~Place the 3 packages of gelatin into the bowl of a stand mixer (or a normal bowl, with a mixer ready nearby!) with 1/2 cup of the water–make sure the water is cold.

I’m not going to lie, it did not smell very nice once I poured the water in. Just power through it.

(The below picture is what it looks like after pouring the water in)

~In a separate small bowl, combine the confectioners’ sugar and cornstarch.

~Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray, and add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

~ Now, in a separate small saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup (or simple sugar) and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes.

~Uncover the pan after 3 to 4 minutes, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes.

**Once the mixture reaches this temperature, immediately remove from the heat**

~Return to your first bowl containing the gelatin and the water (does it look weird now? Probably looks hard/jelly? Don’t worry, it’s fine). Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.

Should begin to look like this:

**Disclaimer: The next step will make a VERY THICK mixture. Make sure after you are done mixing, that you IMMEDIATELY spread it into the powdered pan. You don’t want it to get cool and hold the weird shape it was mixed in when in the bowl. **

~Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm. Add the vanilla during the last minute of whipping.

~Quickly pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

~After 4 or more hours have passed, take a lightly oiled cookie cutter of your choice and push down to make the shape. Do this evenly across the pan so you can cut out as many as possible. Be careful when pulling them out so that they don’t tear.

~Place them either on a drying rack or a wax paper sheet.

~Put a generous amount of sanding sugar in ANOTHER bowl, and then gently roll your marshmallow shapes around in it. You can spritz your ‘mallows with a tiny bit of water so that the sugar sticks better.

And there you have it. Package them however you like, and give ’em out to friends for Easter 🙂

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