Homemade Peeps {no corn syrup}

by Michelle on March 25, 2024

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These homemade peeps are the perfect Easter dessert and cooking project! They’re made with corn-free homemade marshmallows and naturally dyed sugar.

A serving plate with homemade peeps on it.

Peeps are a polarizing Easter dessert, but there’s no denying that they’re a classic! Storebought peeps are made with artificial food dyes, and corn syrup, so I haven’t been able to have them without feeling terrible in years.

This homemade version is free of junk and made with honey and gelatin-based marshmallows rather than corn syrup. They’re tossed in s sugar with zero dyes, and they’re so fun and simple to make!

The Ingredients for Homemade Peeps

Honey. You can likely also use maple syrup, though I haven’t tested it myself.
Gelatin. There are other ways to make marshmallow without gelatin, like using agar instead, though I haven’t tested it myself.
Decorating sugar. Whole foods sells coarse decorating sugar that’s dyed with natural colors like beet and turmeric.
Vanilla, Water, and Arrowroot Starch.

The Tools

Candy thermometer. This is key for properly making marshmallows!
Stand mixer or electric hand mixer. The stand mixer is much easier to work with for this recipe, but a hand mixer works too.
Cookie cutters. I like to use an Easter themed set!

How to make Homemade Peeps

Step One. Pour half of the water into a small bowl and sprinkle the gelatin over top. Stir gently to combine.
Step Two. Combine the honey and other half of water and bring the temperature to 235-240 F degrees on low heat. Remove from heat immediately once the mixture comes to temperature.
Step Three. Add the honey mixture to the gelatin mixture as you whisk on high. Add the vanilla and continue whisking until stiff peaks form in the marshmallow mixture.
Step Four. Pour the marshmallow mixture into the pan and allow to set in the fridge.
Step Five. Cut the marshmallows into Easter shapes.
Step Six. Toss the marshmallows in the sugar to coat and enjoy!

Tips & Tricks

Do NOT skip the candy thermometer! This is key to make sure you’re going to get the right texture to actually make marshmallows and not marshmallow fluff.
Keep a watchful eye on the marshmallows so you don’t over or under whip them. You want stiff peaks to form and for the marshmallow to be thick but still runny. Don’t keep whipping until it gets to be thick and hard to work with! Once it’s thick but still a bit runny, that’s your sign to stop whipping.

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