Marshmallow Peeps Food

MARSHMALLOW PEEPS!

Steps:

• Line the bottom and sides of a 13- by 9-inch baking pan with plastic wrap.
• Oil and then liberally dust bottom and sides with some powdered sugar.
• Place 1/3 cup cold water in a mixer bowl and sprinkle the gelatin over the water's surface.
• In a heavy saucepan with a tight fitting lid, add sugar, corn syrup, salt, and remaining 1/3 cup water and stir to dissolve sugar.
• Cover the pan, place over moderately low heat.
• Remove cover after 4 - 5 minutes. The steam will have caused any sugar crystals to dissolve and the syrup will be bubbling lightly.
• Increase the heat to high and boil the syrup, without stirring, until it reaches 240 degrees F on a candy thermometer.
• Remove from the heat immediately.
• Slowly and carefully, pour the syrup into the gelatin while the mixer is beating constantly at medium speed.
• When all of the syrup has been added, increase speed to high and whip for approx 10 minutes until the mixture is lukewarm and very white, and the consistency of marshmallow cream.
• Add the vanilla extract and a drop or two of food coloring if desired. Mix well.
• Pour the marshmallow mixture into pan; smooth the top surface and sprinkle liberally with colored sugar.
• Let the pan stand, uncovered, at room temperature to dry out. Depending on humidity, this may happen in several hours or take up to 8 hours. The longer you let it set, the easier the marshmallow sheet will be to cut.
• When ready for cutting, invert the pan of marshmallow onto a clean cutting surface; remove the plastic wrap and coat the top with colored sugar.
• Use cookie cutters to stamp out your peeps (or other shapes) and toss them in a bowl of colored sugar to coat evenly. If the cookie cutter gets sticky, wash it and lightly coat with vegetable oil.
• Use chocolate sprinkles or melted chocolate to form an eye on peeps.
• Store the marshmallow peeps in an airtight container.
• Makes about 80 marshmallows.

MARSHMALLOW PEEPS® OR HOMEMADE MARSHMALLOWS

Steps:

• Stir 1/2 cup water and gelatin together until gelatin dissolves.
• Bring corn syrup, sugar, and 1/3 cup water to a boil in a saucepan over medium-high heat. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir vanilla and gelatin mixture into corn syrup mixture; cool slightly, about 10 minutes.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Slowly drizzle syrup mixture into egg whites and beat until mixture forms soft peaks. Turn marshmallow out onto parchment paper or parchment-lined sheet pans and allow to set least 8 hours or overnight. (See Editor's Note.)
• Sprinkle another sheet of parchment paper with confectioners' sugar and place marshmallow, paper-side up, onto confectioners' sugar. Loosen the marshmallow from the parchment paper by wetting the paper on the back. Cut out marshmallows using cookie cutters dipped in water or sprayed with cooking spray.