Homemade Marshmallow Peeps Perfect For Easter

Instructions

1. Sprinkle 2 tsp unflavored gelatin in 1/3 cup water and let sit to dissolve in mixing bowl. *Do not dump all the gelatin in one space, sprinkle it across the top of the water.
   Place one cup of sugar in a heavy bottom pot.
   Pour 1⁄2 cup water over the sugar, making sure its all saturated. 
2. Heat the sugar to 230 degrees: 
3. Place on Medium high heat, do not swirl the sugar around in the pan. As the sugar’s temperature raises it will begin to form bubbles. The bubbles will pop very quickly as the temperature rises. To help the edges from caramelizing use a pastry brush to brush water around the inside of the pan. Once the bubbles begin to slow down they will look like slow popping bubbles. Place the silicon pastry brush in the center of the pot and immediately into a bowl of ice water. When it reaches what is considered “soft ball” stage (a literal ball of sugar will appear when its placed in the ice water) it’s ready to be added to the mixing bowl. 
4. Using a whisk attachment on your stand mixer turn it on low breaking up the gelatin. Slowly pour the heated sugar into the bowl while it’s mixing. Once it’s all inside, increase the speed to medium and let mix for 4-5 mins. The mixture will turn white and begin to look like icing. 
5. Add vanilla. 
6. Turn the mixer on high and let it whip for another 8-10 mins. The marshmallows with triple in size and hold a stiff peak. If it does not hold a peak, let it continue to mix until it does. This step is critical. 
7. Prepare your icing bag, and sugar station. 
8. To set up the sugar station, line a baking sheet with parchment paper. Pour sanding sugar on the bottom so the marshmallows do not stick. 
9. Add large round tip to piping bag and cut off the tip of the bag, fitting the tip snugly inside of the plastic piping bag. Add Marshmallows to piping bag 
10. *Chef’s Note: Use a tall cup and open the top over the side, spoon in marshmallow mixture and pull the sides straight up* 
11. Pipe a thick line of marshmallow fluff in a line towards you. Slightly raise it and go back the opposite direction half way down the line. Bring it forward pull off to complete the neck and head. 
12. *If your marshmallows are sticking to the nozzle of the piping bag, run your fingers through the sanding sugar and use the coated fingers to help release the marshmallows. 
13. Pipe the peeps next to one another. Cover with sanding sugar and allow time to set. 
14. Use melted chocolate or black candy sprinkles to add the eyes. If using chocolate wait until you are ready to serve before adding the eyes or it else it may run and spread.