Easter is almost here and the one thing there’s a lot of at the stores is Peeps. They are super cute and I thought this year I would make some for my family and friends. Well the process is a little long (took 20 minutes to make 4 figures) so I decided to do little eggs/jelly beans/whatever they look like to you. 🙂 I used the coupler and a wet knife to slice off little chucks and the process sped up in no time. They are fun and you can decorate them however you like. Be sure to check out Martha Stewarts hers are super cute.
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Homemade Easter Treats
(Adapted by Martha Stewart)
1 unflavored gelatin (2 1/2 teaspoons)
1/3 cup cold water, for gelatin, plus 1/4 cup for syrup
1 cup sugar
In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water. Allow gelatin to soften, about 5 minutes.
In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved. Stop stirring, and place a candy thermometer into sugar water; wipe sides of pan with a wet brush if sugar crystals have splattered up. Boil sugar until temperature reaches the soft-ball stage (238 degrees).
Transfer marshmallow mixture to a large (14-inch) pastry bag fitted with a 1/2 inch (No. 11 Ateco) tip, and use immediately.
Fill rimmed baking sheet or small bowls with about 1 1/2 cups sugar. If desired, color white sugar by stirring in luster dust or sparkle dust a little at a time. Pipe shapes onto sugar. Bunnies and chicks must be completed one at a time.
Bunny How-To
1. Pipe a small marshmallow mound onto sugar, about 1 1/2 inches long and 1/2 inch tall. Pipe two smaller mounds on either end for the head and tail.
2. Pipe the ears, starting from the top of the head onto the body, pulling forward and off to finish. With a damp finger, pat down any marshmallow spikes formed from piping.
3. Immediately sprinkle sugar over the entire surface of the bunny. Allow a few minutes for the shape to set.
4. Pipe on a royal-icing face with a #1 Ateco icing tip (I just used the small ball sprinkles); lift bunny out of sugar with a spoon or small offset spatula. Place in a parchment-lined airtight container until ready to serve, or for up to 2 weeks.
Chick How-To
1. Pipe an oval shape onto sugar, about 1 inch wide, tapering the end and pulling upward to finish with the tail.
2. For the head, pipe a mound on the end opposite the tail, about the width of the body, pushing toward the tail and up. Pull away from the head to form the beak.
3. Immediately sprinkle sugar over the entire surface of the chick. Allow a few minutes for the shape to set.
4. Pipe on royal-icing eyes with a #1 Ateco icing tip; lift chick out of sugar with a spoon or small offset spatula. Place in a parchment-lined airtight container until ready to serve, or for up to 2 weeks.
For the small marshmallow shape and egg shape I just pushed a small amount out and with a wet knife cut off the desired length.
When I got near the end I combined all my sugars and made some multi colored ones.
