Is there a more divisive candy on this planet than Peeps? The chewy little chicks are like the cilantro of the sweets world, inspiring fanatical allegiance and shuddery revulsion in equal amounts. I fall into the latter camp—texture, flavor, and beady eyes all work against the Peep, in my humble opinion. But I’d never deny Peep loyalists the chance to make their own army of chicks and bunnies at home. Don’t forget to add the tiny blank stare to each of your marshmallow creations.
YIELD: about 2 dozen candies
TOTAL TIME: 9 hours, including setting time
DIFFICULTY: 3 for bunnies, 5 for chicks
SPECIAL EQUIPMENT: candy/oil thermometer, stand mixer, pastry bag (or zip-top bag) and large round piping tip
1 (1/4-ounce) envelope powdered unflavored gelatin
3/4 cup water, divided
1 cup granulated sugar, plus 1-1/2 cups for coating
1/4 cup (2-3/4 ounces) light corn syrup
1/2 teaspoon vanilla extract
1 ounce milk or semisweet chocolate chips (a scant 1/4 cup)
vegetable shortening (for bunnies)
MAKE THE MARSHMALLOW:
Line a large rimmed baking sheet with waxed paper and shake a thin, even layer of granulated sugar across the waxed paper.
Sprinkle the gelatin evenly over 1/4 cup water in the bowl of a stand mixer. Don’t bother to whisk; the gelatin will absorb the liquid on its own.
In a high-sided saucepan over medium heat, stir the sugar with the corn syrup and remaining 1/2 cup water until the sugar has dissolved and the liquid no longer feels grainy. Clip a candy thermometer to the saucepan and bring the mixture to a boil. When the sugar syrup reaches 245°F (firm-ball stage) on the thermometer, remove it from the heat.
Carefully pour the hot syrup into the dissolved gelatin. Using the stand mixer fitted with the whisk attachment, whisk at low speed for 30 seconds. Gradually increase the mixer speed to medium-high and beat for about 6 minutes, adding the vanilla during the last minute. The liquid will turn from syrupy and frothy to a light, fluffy, and shiny white marshmallow mixture that forms soft peaks when the mixer is stopped and the whisk is lifted.
Fill the pastry or gallon-size zip-top bag with marshmallow (see How to Fill a Pastry Bag, page 187). Working on the sugar-dusted baking sheet, make chicks by piping fat teardrop shapes about 1 inch across to form the fat bodies. Pipe a circular blob on top of each body, then quickly move your hand back toward the tail and flick the goo forward to make the head and the beak.
If your Peeps are spreading rather than setting, wait a few minutes between steps. The marshmallow will set up more firmly the longer it sits, so if it’s still too warm and liquid, give it a few minutes.
Sprinkle the finished chicks with sugar and let sit on the sheet for 6 to 8 hours to set.
MAKE THE EYES:
Once the Peeps are set, melt the chocolate over low heat in a small saucepan, stirring constantly, just until smooth. Dip a toothpick into the melted chocolate and dot eyes onto both sides of each Peep’s head.
Like fresh Peeps? Eat immediately. Like stale Peeps? Let them sit out for up to a week, but don’t refrigerate unless you like soggy, gooey Peeps. And I don’t think anyone does.
FOR BUNNY PEEPS:
Instead of sprinkling a rimmed baking sheet with sugar, grease the bottom and sides of an 8-inch square glass baking dish with vegetable shortening and dust with granulated sugar, shaking the dish to coat evenly.
Instead of filling the pastry bag with the marshmallow goo, use a spatula to spread it into the prepared dish. Dust the top with granulated sugar. Let sit overnight, then remove the set marshmallow in a single block onto a clean cutting board. Cut into bunny shapes using a cookie cutter and roll in additional sugar to coat the sides. Dot on eyes as directed above for chicks.
TASTE THE RAINBOW
You’ll notice there’s no food coloring in the ingredient list above: I have an aversion to food coloring, so I leave my Peeps in albino form. If you truly want your chicks and bunnies to be as authentically and garishly colored as the store-bought packages, you’ve got two options. Buy pre-colored sanding sugar or make your own for dusting the Peeps. (You can still use plain old white sugar for making the marshmallow itself.)
To make your own colored sugar, pour 2 cups granulated sugar into a gallon-size zip-top bag. Add 1 drop of your preferred food coloring, seal well, and shake violently, using your hands to gently press the bag and make sure the granules are evenly coated. Use this sugar for dusting the baking sheet or pan and coating the shaped Peeps.