Marshmallow Peeps are an Easter classic, but sometimes their enjoyment is based more on nostalgia than taste. These homemade Marshmallow Chicks retain the charming shape of the original, but these soft, fresh vanilla-scented marshmallows taste much better.
You will need a candy thermometer, a piping bag with a round ½ inch tip, and an electric mixer with whisk attachment for this recipe.
Prep Time: 45 minutes
Ingredients:
- 2 cups yellow colored sugar (see note below)
- 9 tablespoons water
- 2.5 teaspoons (1 envelope) unflavored gelatin
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp yellow liquid food coloring
- 1 tablespoon cocoa powder
Preparation:
1. Prepare a baking sheet by lining it with aluminum foil. Generously spread a layer of colored sugar on the foil.
2. Place the gelatin and 5 tablespoons of water in a small bowl and stir. Allow the gelatin to sit for several minutes.
3. Combine 1 cup of plain granulated sugar and 4 tablespoons of water in a small saucepan. Insert a candy thermometer, bring to a boil over medium heat and cook to soft-ball stage (235 degrees).
4. Remove from the heat and stir in the gelatin mixture, making sure it is thoroughly combined.
5. Pour the hot gelatin syrup in the bowl of an electric mixer. Allow it to cool until it is barely warm.
6. Once the gelatin is just warm, begin to beat it with a whisk attachment. Start on medium speed, and once the mixture is no longer clear, add the vanilla and turn the mixer to high speed.
7. Beat for 10 minutes, until the candy is glossy and white. Add in liquid yellow food coloring and beat until well-distributed.
8. Immediately place the candy in a pastry bag fitted with a 1/2 –inch round tip (or a coupler base without a tip). Pipe the Chicks onto the baking sheet covered with colored sugar. To pipe the Chicks, begin with the body: hold the bag an inch above the surface at a 90 degree angle. Squeeze the marshmallow out, allowing it to form a 1-inch round before beginning to pull back towards you. Taper as you move backward, forming a 3-inch body. Release pressure and pull the bag upward to form the “tail.”
9. Next, form the Chick head by again placing the bag at a 90 degree angle. Pipe on top of your body segment, and move the bag forward (away from you). Once you get to the front of the body, pull the bag backwards and finish with an upward flick to form the “beak.” (See photo, or use a real Peep as a model).
10. Sprinkle wet Chicks with remaining colored sugar.
11.Mix cocoa powder with a few drops of water to form a thick paste. Use a small paintbrush or a toothpick to dot the Chicks with cocoa eyes. Allow them to sit out overnight to dry and set. Store in airtight Tupperware.
To Make Colored Sugar: Place 2 cups granulated sugar in a large, gallon-size Ziploc bag. Using a toothpick, place a generous dab of yellow gel food coloring in the sugar and seal the Ziploc. Work the sugar around the coloring, adding more color if necessary to achieve the desired hue. It will take awhile to fully distribute the color, so be patient and thorough. Sift the sugar once it is the color you want so that any remaining clumps of color can be removed.
