This recipe is for my sister Melissa, who much to my dismay lives far away in Arkansas! : ) She loves Peeps, so I just had to make a homemade version for her. They are super light and so much fun to make. I made mine thinner by using a large cookie sheet, but they’d be nice a little thicker as well I think if you want to use a 9 by 13″ pan. I couldn’t decide between pink bunnies or yellow chickies so I made a double batch, then divided it into 2 and colored them seperately. I also used a strawberry candy flavoring instead of plain vanilla. Happy Easter!
2 pkgs unflavored gelatin (about 2 T)
1 cup cold water, divided
1 1/2 cup sugar
1 cup corn syrup
2 tsp vanilla (or other flavoring)
Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.
Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
Fit mixer with a whisk attatchment and turn on high.
While running, slowly pour in the sugar syrup into the gelatin.
Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
Add vanilla or other flavoring and coloring in the last minute.
Spray either a 9 by 13″ pan or large cookie sheet generousely with nonstick cooking spray. You can also line bottom of pan with a silicone mat, and spray well.
Spread marshmallows in pan.
Let sit 4 hours up to overnight.
Sprinkle top of pan with colored sugar.
Coat completely with the colored sugar.
Turn out onto a cutting board, remove silicone mat if you used one.
Coat again with sugar. Cut out into desired shapes.
Roll in more colored sugar to coat sides.
Store in airtight container for a few weeks.