Happy Easter! Here’s wishing you a season of life and hope!
Admit it – you like Peeps. You are a grown adult and you like those sugar-y marshmallow-y bunnies and chicks. You like to squish them and bite their heads off. You’ve probably experimented with them in the microwave and in a boiling pot of water just to see what would happen. Admit it! You like the feeling of your teeth rotting as you eat away. And do you ever stop at just one peep? Ha – UNLIKELY!
What would easter be without Peeps? I cannot imagine.
In honor of the beloved Peep, I have decided to provide you with a marshmallow recipe for Easter. No, it’s not a nearly-flourescent color – sorry. But, on the bright side, your teeth will not hurt after eating them!
NOTE: The recipe below can be halved, just use an 8×8″ pan. That’s what I did and it worked perfectly.
Honey Vanilla Bean Marshmallows
from Joy the Baker
1 c cold water, divided
3 1/4-oz packages unflavored gelatin
1 1/2 c granulated sugar
1/4 c honey
2/3 c light corn syrup
1/4 t salt
2 t vanilla extract
half of a vanilla bean, seeds scraped out and reserved, or equivalent in vanilla paste
1/2 c cornstarch
1/2 c powdered sugar
- In a small bowl, whisk together cornstarch and powdered sugar. Set aside.
- Spray a 9×13″ baking pan with non-stick cooking spray and coat with the powdered sugar and cornstarch mixture (there will be extra). Set aside.
- Pour 1/2 cup cold water into the bowl of a stand mixer fit with a whisk attachment. Add the three gelatin packs over the cold water and let sit for about 10 minutes.
- Meanwhile, in a medium saucepan over medium heat, bring sugar, honey, corn syrup, salt and the remaining cold water to a boil. Stir to dissolve the sugar.
- Attach a candy thermometer the side of the pan and bring mixture to 240 degrees F. (No need to stir after sugar has dissolved, just let it heat.)
- When the sugar reaches 240 degrees F, start the mixer with the gelatin and water on low speed. Carefully add the hot sugar mixture into the bowl, while gradually increasing the speed of the mixer.
- Beat on high for several minutes until a thick, fluffy, white marshmallow batter has formed (about 8 minutes). Pour in the vanilla extract and vanilla bean and beat for another 2 minutes.
- Spread the marshmallow mixture into prepared pan and smooth with a clean, wet spatula to prevent sticking. Top marshmallow with more of the powdered sugar mixture and let set and firm up for at least 4 hours, or overnight.
- Once set, remove marshmallow from the pan (it should come right out) and use a pizza cutter coated with non-stick cooking spray to slice marshmallows. Toss the cut marshmallows in the remaining powdered sugar mixture and store in an airtight container for up to one week.
serves: +/-40, depending on size