Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Marshmallow Peeps




Source of Recipe


the Oregonian


List of Ingredients




vegetable oil for the pan
2/3 C cold water, divided
2 envelopes (2 T) unflavored gelatin
1 1/3 C sugar
1/2 C light corn syrup
1/2 tsp salt
1 tsp vanilla
colored sugar for decorating
tiny amount of melted chocolate for eyes
chick (or bunny) shaped cookie cutters

Recipe



Line a 9x13 inch baking dish with sides (such as pyrex) using a large sheet of foil as follows. Smooth the foil over the inverted pan, folding the sides and corners down to to its shape. Remove the foil, turn the pan over and press the foil into place. Use a brush to lightly coat the foil, including the sides with the vegetable oil.
Place 1/3 C cold water in the bowl of an electric mixer and sprinkle the gelatin over the surface. put the sugar, corn syrup, salt and remaining 1/3 cup water in a heavy saucepan with a tight fitting lid, and stir to dissolve the sugar. Cover the pan and place over moderately low heat. Remove the cover after 4-5 minutes. The steam will have caused any sugar crystals to dissolve and the syrup will be bubbling lightly. Increase the heat to high, insert a candy thermometer and boil the syrup without stirring until it reaches 240 degrees F. Immediately remove from the heat.
Fit the mixer with the whisk attachment. Slowly and carefully pour the syrup into the gelatin while the mixer is beating constantly at medium speed. When all of the syrup has been added, increase the speed to high and whip for about 10 minutes. The mixture should be lukewarm, very white and the consistency of marshmallow cream. Add the vanilla toward the end of mixing.
Pour it into the prepared pan, smooth the top and sprinkle liberally with colored sugar. Let the pan stand uncovered at room temperature to dry out. Depending on the humidity this may happen in several hours or up to 8 hours. The longer it sets up the easier it is to cut.
Invert the pan of marshmallow onto a clean cutting surface, remove the foil and coat the top with colored sugar. It should adhere easily. Use cookie cutters to stamp out your peeps and toss them into a bowl of colored sugar to coat the edges. If cutter gets sticky, wash it and coat with vegetable oil. With a toothpick, apply a dot of chocolate for eyes.
Store in an airtight container.

Make colored sugar using superfine sugar and "luster dust" a cake decoraters tool found at the decorette shop. The color called daffodil is perfect.
Or use regular food color, add a few drops to the sugar in a plastic bag, and mix and shake until the color is blended.