Peep Parade
- Details
Nothing says “spring” like a pastel Peep parade. These rustic cuties are fun and super easy to make. Kids young and old will have fun messing around with the powdered sugar and sticky cut-outs. Plan ahead for parade day, as each batch of marshmallows needs to dry overnight before cutting. Our go-to marshmallow recipe comes together quickly and note you’ll need to make three batches if you want to include all the colors and flavors shown here. Each batch makes one 9×11 tray.
We combined beet powder and almond extract for our first batch and they were incredible! For batch number two, we combined matcha powder and peppermint. The third batch was a pairing of turmeric and vanilla. Add more spice to increase the color, 1-2 teaspoons in the marshmallow mix made for these beautiful pastels. Choose cookie cutters without too many nooks and crannies because the marshmallows are sticky, and dust the sides a bit as you cut them out for easier handling and to keep them from sticking together. We can’t claim the health benefits of the spices will cancel out the sugar, but they are beautiful and delicious!
Peep Parade
Ingredients
- 1 1/2 packages unflavored gelatin, about 1 1/2 tablespoons total
- 1/4 cup COLD water
- 3/4 cups granulated sugar
- 1/2 cup light corn syrup
- pinch of kosher salt
- 1/4 cup room temperature water
- 1 1/2 teaspoons flavoring- almond, peppermint or vanilla extract
- 2-3 teaspoons coloring- beet powder for pink, matcha for green or turmeric for yellow
- 1/4 cup powdered sugar, for dusting
- 1/4 cup corn starch, for dusting
Instructions
- Combine the gelatin and 1/4 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment. Allow to sit while you make the syrup.
- Meanwhile, combine the sugar, corn syrup, salt, and 1/4 cup water in a small saucepan with high sides and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer, then remove from heat.
- Start with the mixer on low speed, and slowly pour the hot sugar syrup into the dissolved gelatin. Increase the mixer speed to high and whip until mixture is very thick and stiff, about 10 minutes.
- Lower the speed, and add the flavoring and 1 teaspoon of spice "coloring", scraping down the sides to incorporate all the color. Continue adding color 1/2 teaspoon at a time until the desired color is achieved.
- Return the mixer to high speed and continue mixing until stiff peaks form, about 5 minutes more.
- While the marshmallows are whipping, make the dusting mixture. In a small bowl, combine the powdered sugar and cornstarch and 1 teaspoon of spice coloring.
- With a sieve, generously dust an 8- by 12-inch baking dish with the powdered sugar/cornstarch mixture. Reserve the remaining dusting mixture.
- Pour the marshmallow mixture into the pan, smoothing the top with a greased rubber spatula. Dust the top with the remaining powdered sugar/cornstarch mixture. Allow to stand in the fridge uncovered overnight until the marshmallows are dry to the touch.
- Turn the marshmallows onto a board and cut them into desired shapes, dipping the cutter into the dusting mixture between cuts. Dust again with more of the powdered sugar/cornstarch mixture. Arrange your parade and enjoy!
- Peeps can be stored in an airtight container in the refrigerator for up to two weeks.
Apple Beet Ginger Smoothie
Beet powder is among the most striking spices we have at the shop. Its vibrant red color is attention grabbing, and transfers well into any dish it is used in, with little hassle. People …
Japanese Chicken Curry
For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses …
Chole
Our July Cookbook Club selection is Chai, Chaat & Chutney: a street food tour through India, and we’ve been looking forward to it ever since we heard that author Chetna Makan was coming out with …
South Asian Coconut Butter
Things are getting saucy. For the April 2016 Meet & Eat, we’re going to be joined by Susan Volland, the author of Mastering Sauces! This book is full of inspired and delicious sauces like this …
Turmeric & Star Anise Pickles
These sweet pickles are fun-tastic! Gather a basket of your favorite crunchy vegetables and slice them into strips, discs and triangles. For this batch we used half carrots and cucumbers, and half assorted white vegetables …
Leave a Comment