Marshmallow Peeps

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Marshmallow Peeps
Make your own adorable little marshmallow chicks and bunnies for Easter. They are easy and fun to make using a basic marshmallow recipe and Colored Sugar. Peeps were discovered over 50 years ago by the Just Born Candy Company, and are just as popular and loved today. For many, Peeps are an Easter tradition. Of course the marshmallow may be colored and cut into any shape, such as green Christmas trees or shamrocks, Pink Valentine hearts, or red white and blue 4th of July stars.
Recipe type: Dessert | Candy | Marshmallow
Prep time: 
Total time: 
Recipe Notes
Equipment: Medium Heavy-Bottomed Pan, Candy Thermometer Method: Stovetop Pan: One 13"x9"x2" Oblong Baking Pan Pan Prep: Lined with Plastic Wrap and Oiled Yield: 15 to 20 Pieces Storage: Airtight Container, Room Temperature

Help: Colored Sugar, Sugar and Caramel Stages

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Marshmallow:
  • ¾ cup cold water, divided
  • 3 envelopes unflavored gelatin
  • 2 cups granulated sugar
  • ⅔ cup light corn syrup
  • ¼ teaspoon salt
  • 2 teaspoons pure vanilla extract
Coating:
  • About 1 cup Colored Sugar for sprinkling in pan and coating cut-out Peeps.
Eyes and Noses:
  • About 1 teaspoon melted chocolate (dark, semisweet, or milk chocolate)
Instructions
Line the bottom and sides of a 13x9 inch baking pan with plastic wrap. Lightly grease the plastic wrap with vegetable oil; Coating: generously sprinkle the bottom and sides of the oiled plastic wrap with about 3 tablespoons of the Colored Sugar. Tip: To create several different colors of chicks and bunnies from one recipe, use a 9 inch pie or cake pan for each color instead of the 13x9 inch pan. After lining the pans with plastic wrap and oiling, sprinkle 1 to 2 tablespoons of the Colored Sugar in the bottom of each pan, using a different color for each pan.
Marshmallow:
  1. In a large bowl of an electric mixer, put ½ cup cold water. Sprinkle gelatin over the water; set aside about 10 minutes for gelatin to soften.
  2. In a medium-size heavy-bottomed pan, combine ¼ cup water, sugar, corn syrup, and salt. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. When the mixture begins to simmer, cover the pan tightly with a lid for 3 to 4 minutes to allow condensation to form and run down the inside of the pan to help wash away stray sugar crystals.
  3. Remove the lid and increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 240 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Tip: Lower the heat when the temperature reaches 235 degrees to slow the cooking because at this point it will quickly reach 240 degrees. In addition, remove the pan from the heat just before the syrup reaches 240 degrees to prevent it from going over 240 degrees.
  4. With the electric mixer on low speed, slowly pour the hot syrup into the gelatin mixture. Be careful, the sugar is extremely hot and will burn your skin if you touch it. Gradually increase the speed to high and beat until the mixture is thick and shiny and nearly tripled in volume, about 10 minutes. Reduce the speed to medium, slowly add the vanilla. Increase the speed to high and continue beating about 1 minute or until the vanilla is well combined.
  5. Scrape marshmallow mixture into the prepared 13x9 inch pan, or divide between several pie or cake pans if making different colors. Spread with a rubber spatula to make as smooth as possible. The mixture will be sticky.
  6. Coating: Generously sprinkle the top of the marshmallow with 1 to 3 tablespoons of the Colored Sugar. Tip: if using several pie or cake pans with different colors, the marshmallow doesn’t need to cover the whole bottom of each pan. Just put however much you want for each color, spreading so the marshmallow is at least ½ inch thick.
  7. Let marshmallow sit uncovered, at room temperature, until set and dry, about 12 hours.
Coating:
  1. Sprinkle a large pastry board with some of the colored sugar. Run a sharp kitchen knife around the edge of the pan to loosen the marshmallow. Invert the pan onto the pastry board. Remove the plastic wrap and sprinkle the top of the marshmallow with more of the colored sugar.
  2. Use a chick or bunny shaped cookie cutter that has been dipped in a little of the colored sugar to cut-out the Peep shapes. Dip the cut sides of the Peeps into the colored sugar to help prevent them from sticking together, shake off any excess sugar. Tip: Cut the left over scraps into small pieces, roll in the colored sugar to coat, and enjoy as snacks or in a cup of hot chocolate. I used a bottle cap to cutout these small “egg” shapes.
Eyes and Noses:
  1. Dip a toothpick in the melted chocolate and apply a dot of chocolate to form eyes and noses on the chicks and bunnies.
  2. Store Marshmallow Peeps covered, in an airtight container, at room temperature.

Marshmallows

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Marshmallows
Once you’ve tried a homemade marshmallow, you will find it difficult to eat store-bought ones. This delicious confection is wonderful in a cup of hot cocoa, Rocky Road Fudge, or any recipe that uses marshmallows. Or just simply eat them plain. These are not difficult to make, but they are a little messy since the marshmallow mixture is sticky.
Recipe type: Dessert | Candy
Prep time: 
Total time: 
Recipe Notes
Equipment: Medium Heavy-Bottomed Pan, Candy Thermometer Method: Stovetop Pan: One 13"x9"x2" Oblong Baking Pan Pan Prep: Lined with Plastic Wrap and Oiled Yield: 60 Pieces Storage: Airtight Container, Room Temperature

Help: Sugar and Caramel Stages

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Marshmallow:
  • ¾ cup cold water, divided
  • 3 envelopes unflavored gelatin
  • 2 cups granulated sugar
  • ⅔ cup light corn syrup
  • ¼ teaspoon salt
  • 2 teaspoons pure vanilla extract
Coating:
  • About 1 cup confectioners (powdered) sugar for dusting pan and coating the marshmallows.
Instructions
Line the bottom and sides of a 13x9 inch baking pan with plastic wrap. Lightly grease the plastic wrap with vegetable oil. Coating: Using a fine-mesh sieve, generously dust the bottom and sides of the oiled plastic wrap with about 3 tablespoons powdered sugar.
Marshmallow:
  1. In a large bowl of an electric mixer, put ½ cup cold water. Sprinkle gelatin over the water; set aside about 10 minutes for gelatin to soften.
  2. In a medium-size heavy-bottomed pan, combine ¼ cup water, sugar, corn syrup, and salt. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. When the mixture begins to simmer, cover the pan tightly with a lid for 3 to 4 minutes to allow condensation to form and run down the inside of the pan to help wash away stray sugar crystals.
  3. Remove the lid and increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 240 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Tip: Lower the heat when the temperature reaches 235 degrees to slow the cooking because at this point it will quickly reach 240 degrees. In addition, remove the pan from the heat just before the syrup reaches 240 degrees to prevent it from going over 240 degrees.
  4. With the electric mixer on low speed, slowly pour the hot syrup into the gelatin mixture. Be careful, the sugar is extremely hot and will burn your skin if you touch it. Gradually increase the speed to high and beat until the mixture is thick and shiny and nearly tripled in volume, about 10 minutes. Reduce the speed to medium, slowly add the vanilla. Increase the speed to high and continue beating about 1 minute or until the vanilla is well combined.
  5. Scrape marshmallow mixture into the prepared pan, spread with a rubber spatula to make as smooth as possible. The mixture will be sticky.
  6. Coating: Generously dust the top of the marshmallow with about 3 tablespoons powdered sugar.
  7. Let marshmallow sit uncovered, at room temperature, until set and dry, about 12 hours.
Coating:
  1. Dust a large pastry board with about ¼ cup powdered sugar. Run a sharp kitchen knife around the edge of the pan to loosen the marshmallow. Invert the pan onto the pastry board. Remove the plastic wrap and dust the top of the marshmallow with about 3 tablespoons powdered sugar.
  2. Using a sharp kitchen knife or pizza cutter, cut the marshmallow into 1-inch squares. Dip the cut sides of the marshmallows into powdered sugar to help prevent them from sticking together, shake off any excess sugar.
  3. Store marshmallows covered, in an airtight container, at room temperature.

Rocky Road Fudge

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Rocky Road Fudge
Rich, creamy fudge loaded with nuts and marshmallows to make a traditional Rocky Road. Use packaged marshmallows or try making your own homemade Marshmallows.
Recipe type: Dessert | Candy | Marshmallow | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Large Heavy-Bottomed Pan, Candy Thermometer Method: Stovetop Pan: One 8" Square Baking Pan Pan Prep: Buttered Yield: 64 Pieces Storage: Airtight Container, Cool Place or Refrigerate

Help: Chocolate Types, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Candy:
  • ⅓ cup unsalted butter
  • 1 cup evaporated milk
  • 1½ cups granulated sugar
  • ¼ teaspoon salt
  • 12 ounces semisweet chocolate, chopped into small pieces
  • ½ cup toasted walnuts, coarsely chopped
  • 1 cup mini marshmallows
Instructions
Butter an 8 inch square baking pan.
Candy:
  1. In a large-size heavy-bottomed pan over medium heat, combine butter, evaporated milk, sugar, and salt; heat and stir with a rubber spatula or wooden spoon until the sugar dissolves and the mixture starts to boil.
  2. Raise the heat to medium-high, and continue to boil, without stirring, until the sugar mixture reaches a temperature of 240 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Remove pan from heat. Tip: Lower the heat when the temperature reaches 235 degrees to slow the cooking because at this point it will quickly reach 240 degrees. In addition, remove the pan from the heat just before the syrup reaches 240 degrees to prevent it from going over 240 degrees. Be careful, the sugar is extremely hot and will burn your skin if you touch it.
  3. Add the chocolate to the hot mixture and stir until the chocolate is melted and the mixture is well blended. Add walnuts and marshmallows, stir to mix.
  4. Pour candy into the prepared baking pan. Let sit until cooled and candy is firm. Cut into squares.
Tip: My favorite tool to cut fudge is a dough scraper; simply push the dough scraper straight down into the candy for straight cuts. Or use a pizza cutter or small kitchen knife to cut the candy into squares.

White Walnut Fudge

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White Walnut Fudge
Rich and creamy, White Walnut Fudge has no chocolate, just a wonderful combination of ingredients to make this a favorite candy. Make sure and toast the walnuts to really bring out the walnut flavor.
Recipe type: Dessert | Candy | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Large Heavy-Bottomed Pan, Candy Thermometer Method: Stove top Pan: One 9" Square Baking Pan Pan Prep: Parchment Lined Storage: Airtight Container, Cool Place

Help: Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Fudge:
  • 4 cups granulated sugar
  • ½ cup light corn syrup
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ teaspoon salt
  • ½ cup half and half cream
  • ½ cup whipping (heavy) cream
  • 1 cup (4 ounces) marshmallow cream
  • 2 teaspoons pure vanilla extract
  • 1 cup walnuts, toasted, coarsely chopped
Instructions
Prepare one 9 inch square pan. Line the pan with parchment paper, allowing overhang on all sides. Lightly grease the top of the parchment paper. Tip: rub a bit of vegetable shortening or butter in the pan bottom, pan corners, and pan sides to help the parchment paper stay in place. Or, line the pan with foil, allowing overhang on all sides, and lightly grease the top.
Fudge:
  1. In a large heavy-bottomed pan, combine granulated sugar, corn syrup, butter, and salt. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved and the butter is melted. Stir gently to avoid splashing the mixture onto the sides of the pan. Tip: Rub a drop of the warm sugar mixture between your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels sandy, continue warming and stirring until the mixture is smooth.
  2. Stir in the half and half and whipping cream. Increase the heat to medium or medium high and bring to a boil, stirring frequently and scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of 238 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 230 degrees to slow the cooking because at this point it will quickly reach 238 degrees.
  3. Let the candy sit until the bubbling has stopped. Add the marshmallow cream and vanilla on top of the hot candy, but don’t stir. After the candy has cooled a bit, give the candy a quick stir to combine the marshmallow and vanilla but don’t worry about completely combining at this step. Let candy sit without stirring until cooled to approximately 140 to 150 degrees, 20 to 30 minutes.
  4. When candy is cooled to approximately 140 to 150 degrees, remove the candy thermometer and beat the candy with a wooden spoon until the candy thickens slightly and just begins to lose its gloss, 1 to 2 minutes. Quickly add the walnuts and stir just until mixed.
  5. Scrape the candy into the prepared pan and smooth the top with a rubber spatula or wooden spoon. Tip: If candy is hard to smooth, pat smooth with your hands.
  6. Let set about 1 to 4 hours to completely cool and become firm. Cut into approximately 1-inch squares.