Ingredients
Scale
For the marshmallow
- 1 cup water (divided)
- 3 tbsp gelatin
- 1 cup honey
- 1/2 tsp vanilla extract
- 1–2 tbsp arrowroot starch
For the coating
- Decorating sugar (yellow and pink)
- Mini chocolate chips
Instructions
- Pour 1/2 cup of water into a small bowl and sprinkle the gelatin over top. Stir gently to ensure the gelatin is combined. Set aside.
- Using a medium-sized pot slowly heat the honey combined with the other 1/2 cup of water. Slowly bring the temperature to 235-240 F degrees on low heat. Remove from heat immediately once the mixture comes to temperature.
- Slowly add in the honey mixture to the gelatin mixture as you whisk on high with either an electric hand mixer or a stand mixer. Add the vanilla. Continue whisking on high, until stiff peaks start to form in the marshmallow mixture. The mixture should be thick but still slightly runny.
- Using an small cookie sheet (or brownie pan), line it with parchment paper and dust it with arrowroot starch. Pour the marshmallow mixture into the pan and allow to set in the fridge for 3-4 hours or until solid and springy.
- Using a cookie cutter of your choice, cut the marshmallows into Easter shapes.
- Prepare two bowls filled with decorating sugar and toss the marshmallows in the sugar to coat. Add chocolate chips if desired to make faces.
- Serve immediately or store the peeps in the fridge for 1-2 days.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 60 minutes
- Category: Dessert
- Method: Stove Top
- Cuisine: American
Nutrition
- Calories: 113
- Fat: 0g
- Carbohydrates: 28.7g
- Fiber: .1g
- Protein: 1.9g
Keywords: homemade peeps