My friend Kim’s kid LOVES Peeps, and we were going over to see them on Sunday for a casual dinner. So I wanted to make Easter Peep cupcakes. Only I could not find Peeps! 3 Walmarts, several Shoppers Drug Marts (like Walgreens), Zellers (like Target) and on and on! No luck. I WILL NOT be defeated by Peeps!
And then I saw Charlie’s post. My dear blogging friend Charlie of Hotly Spiced made these INCREDIBLE Easter Marshmallow eggs. Really? Home made marshmallows? I thought it was an urban legend! So after a few questions I gave it a try! Don’t get me wrong, I’m not trying to pretend my little deformed chicks are anything like Charlie’s gorgeous, elegant Chocolate Covered Easter Eggs, but they are indeed a reasonable facsimile of the ever famed Easter Peeps. And they are marshmallow. And the kid said they taste like them too!
I used a Martha Stewart recipe because it claimed to make less Marshmallows; I still had tonnes left! But thanks to Charlie, I won’t ever be buying marshmallows ever again, that’s for sure!
I actually added about 20 drops yellow food colouring, but it obviously had no effect, so if you want yellow peeps, add more!
Now be careful. I was warned and now you will be too. I had EVERYTHING at hand and it still happened! Marshmallow cream EVERYWHERE! Too bad it wasn’t Valentine’s Day. I’m just sayin’!
Marshmallow recipe from Martha Stewart
Makes about 3 cups
- 1 unflavored gelatin (2 1/2 teaspoons)
- 1/3 cup cold water, for gelatin, plus 1/4 cup for syrup
- 1 cup sugar
- In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water. Allow gelatin to soften, about 5 minutes.
- In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved. Stop stirring, and place a candy thermometer into sugar water; wipe sides of pan with a wet brush if sugar crystals have splattered up. Boil sugar until temperature reaches the soft-ball stage (238 degrees).
- Remove syrup from heat and add to softened gelatin. Using the whisk attachment of an electric mixer, hand-stir the mixture a few minutes to cool. Place bowl on the mixer stand; beat on medium high with the whisk attachment until soft peaks form and the marshmallow mixture holds shape, 8 to 10 minutes.
- Transfer marshmallow mixture to a large (14-inch) pastry bag fitted with a 1/2 inch (No. 11 Ateco) tip, and use immediately or wrap with plastic wrap tightly.
Click here to get instructions on how to pipe the peeps!
From Martha Stewart Living, April 2001
Today is the Centennial Anniversary of the maiden voyage (and sadly the demise) of the luxury vessel RMS Titanic. There will be only one more blog about the party today, and I am soooo excited about it. We put together a little memorial booklet and it turned out AMAZING. JT and I will be popping over to Angela’s this morning to drop things off so it’s not as hectic when everyone arrives this evening. It may take a couple of days for me to get the photos together but I’ll post pictures and commentary as soon as I can! Thank you for your support and excitement, I really had not expected it and because of it you’ve absolutely made it for me.