The decision to conquer homemade marshmallows can be very stressful, but add in the peep shape and make them vegan, well that can seem overwhelming…
BUT – fear not! We’ve got a surprisingly easy way to make delicious and cute vegan marshmallow peeps just in time for Easter.
These only took us around 30 minutes to make and 10 minutes to decorate! Don’t let the gelatin and candy thermometer scare you… Delicious and adorable peeps await!
- For the Peeps
- 1 packet vegan gelatin
- 1/3 cup cold water
- 1 cup organic sugar
- 1/4 cup water
- 1 tsp flavoring of choice (pure vanilla, rosewater, etc)
- For Decoration
- 1 cup sugar sprinkles
- 1 oz non-dairy chocolate chips, melted
- Line a sheet tray with parchment and lightly grease. Set aside.
- In a mixing bowl, add the cold water and vegan gelatin.
- Let sit while preparing the sugar mixture.
- In a saucepan, combine organic sugar and water.
- Stir to mix well.
- Using a candy thermometer, heat over medium heat until it reaches “soft ball stage” (238°).*
- Do not stir while this is heating. If crystals form on the sides, use a brush with water to dissolve.
- Once 238° is reached, remove from the heat and slowly pour into the mixing bowl with the gelatin.
- Stir by hand for a minute to break the gelatin lumps. Let cool a few minutes while stirring.
- When slightly cooled, place the whisk attachment on the mixer and beat at medium high speed until the mixture turns white and slightly stiff. (about 8 minutes).
- Sprinkle the colored sugar sprinkles onto the sheet tray to coat the bottom.
- Immediately spoon the sugar mixture into your sheet tray.
- Cover the top of the marshmallows with sprinkles. Then cover in plastic wrap.
- Place in the freezer or refrigerator to cool and harden.
- After a few hours of cooling, carefully remove the sheet and use a powdered sugar covered cookie cutter to cut out your peeps.
- Sprinkle extra sprinkles on the exposed cut ends.
- To draw the eyes, dip the end of a toothpick into the melted non-dairy chocolate and dot eyes onto the peeps.
- Serve immediately or keep wrapped in plastic in refrigerator for up to 3-4 days.
- *Pro Tip: If you’re decently familiar with candy making, you should be able to do this without a thermometer. Simply remove from heat when the sugar mixture almost reaches a boil.
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This recipe was republished with permission from by CHLOE.