Homemade Peeps: The Ultimate Guide to Fluffy, Flavorful Marshmallow Treats for Easter & Beyond

Homemade Peeps – These incredibly soft and pillowy vanilla-flavored marshmallows, coated in sparkling sugar, are just like the store-bought classic but infinitely better when made from scratch. Forget the rubbery texture and artificial taste; homemade is always a little better, offering a melt-in-your-mouth experience that simply can’t be matched.

These homemade Peeps are an absolute revelation – so incredibly soft and wonderfully pillowy, you’ll wonder why you didn’t make them sooner! If you have fond childhood memories of finding Peeps in your Easter basket, you’re not alone. They were a quintessential part of the holiday for many. However, as we grow older, many of us realize that the store-bought versions often fall short of our nostalgic expectations, tasting less like marshmallow and more like sugar-coated foam.

That’s where this recipe comes in! I adapted my tried-and-true homemade marshmallow recipe, making a key change by switching from powdered sugar to granulated sugar for the coating. The result? A phenomenal hit that delivers an unparalleled texture and flavor, easily surpassing anything you’d buy off the shelf. Get ready to transform your Easter traditions with these delightful confections!

Looking for more delightful baking inspiration? Here are some other fantastic recipes you might enjoy:

• Spring Inspired S’mores Strawberry Cake
• Easy And Tasty Strawberry Marshmallow Cupcakes
• Graham Cracker S’mores Cake

Why Make Homemade Peeps?

If you’ve never experienced the magic of homemade marshmallows, you’ve truly been missing out on a culinary delight. They are surprisingly easy to make and offer a flavor and texture profile that store-bought versions can only dream of. Here’s why these homemade Peeps deserve a spot in your kitchen:

• Easy Recipe & Rewarding Results: I’ve emphasized it before, and I’ll say it again: this recipe is incredibly straightforward! With just about 15 minutes of active preparation time, the bulk of the work involves simply letting the mixture set for at least four hours (or ideally, overnight). This minimal effort yields maximum reward, producing a treat that tastes professional but is simple enough for any home baker. It’s a fantastic entry point into candy making!
• The Perfect Easter Treat: These charming marshmallow Peeps are an absolute staple for Easter baskets and spring celebrations. They’re a wonderful activity to do with children, allowing them to participate in the fun of cutting shapes and coating the marshmallows. They also make thoughtful, personalized gifts for friends and family, bringing a touch of homemade warmth to the holiday. Imagine their delight finding these soft, flavorful treats instead of the mass-produced variety!
• Incredibly Versatile: One of the best qualities of these homemade marshmallows is their versatility. While they’re utterly delicious on their own, their light, airy texture and delicate vanilla flavor make them perfect for a variety of uses. Drop them into a steaming mug of hot chocolate for a gourmet twist, dip them in melted dark or milk chocolate for an indulgent snack, or even toast them for elevated s’mores. The possibilities are endless!
• Unrivaled Fluffy & Squishy Texture: Prepare for a sensory experience unlike any other. These Peeps are supremely fluffy and delightfully squishy, offering a soft resistance before melting wonderfully in your mouth. This ethereal texture, combined with the sweet crunch of the sugar coating, creates a truly irresistible confection that will leave you craving more.

Essential Ingredient Check List:

While many ingredients for marshmallows are pantry staples, some require a specific type or preparation to ensure success. Below is a list of key ingredients you’ll need, along with helpful notes. For a complete list with exact measurements, please refer to the comprehensive recipe card at the bottom of this page.

• Unflavored Gelatin: This is the crucial ingredient that gives marshmallows their signature bounce and structure. Always opt for unflavored gelatin powder. I typically use small packets, each containing 0.25 ounces. You can easily find these in most grocery stores in the baking aisle, or purchase a convenient pack of four here.
• Light Corn Syrup: This liquid sweetener is vital for preventing sugar crystallization, ensuring your marshmallows remain smooth and silky, not grainy. It also contributes to the desired elasticity. Be sure to use light corn syrup; dark corn syrup will significantly alter both the flavor and the color of your Peeps, which you typically want to avoid for the classic aesthetic.
• Vanilla Flavoring: Vanilla is the heart of these classic marshmallows. You have a few excellent options here:
  • Pure Vanilla Extract: Offers a rich, classic vanilla flavor.
  • Vanilla Bean Paste: Provides a more intense vanilla flavor and adds beautiful specks of vanilla bean for a gourmet touch.
  • Vanilla Flavoring: A budget-friendly option that still delivers a pleasant vanilla aroma and taste. Choose the best quality you can afford for the most impactful flavor.
• Colored Granulated Sugar: This is what gives Peeps their iconic vibrant sparkle and adds a delightful textural contrast. You can absolutely get creative and make your own colored sugar by mixing food coloring with granulated sugar and letting it dry. Alternatively, for convenience and consistent vibrant hues, you can purchase pre-colored sugar. Here is a great option for colored sugar that I’ve used.

Step-by-Step Instructions: Crafting Your Own Homemade Peeps

Now, let’s dive into the exciting part – making these delightful homemade Peeps! Follow these detailed instructions carefully, along with a few helpful notes, to achieve perfect results. I personally rely on my trusty KitchenAid stand mixer, which I purchased here, for consistent whipping. The 8×8 inch baking pan I use can be found here.

Step 1: Prep Your Pan for Success. Begin by preparing an 8×8 inch baking dish. Line it completely with plastic wrap, ensuring there’s enough overhang on all sides to easily lift the marshmallow out later. Once lined, lightly spray the plastic wrap with a non-stick cooking spray. This crucial step prevents sticking and makes removal a breeze. Set the prepared pan aside.

Step 2: Bloom Your Gelatin. In the bowl of your electric mixer (fitted with the whisk attachment), pour ⅓ cup of cold water. Evenly sprinkle the unflavored gelatin powder over the surface of the cold water. Do not stir it in; simply let it sit undisturbed for approximately 5 minutes. This process, known as “blooming,” allows the gelatin granules to absorb the water and swell, ensuring a smooth and lump-free marshmallow mixture.

Step 3: Cook Your Sugar Syrup. While the gelatin is blooming, combine ⅓ cup of water, light corn syrup, and granulated sugar in a medium-sized saucepan. It’s important *not* to mix these ingredients initially, as stirring can sometimes encourage premature crystallization. Place the saucepan over medium heat and bring the mixture to a vigorous, “roaring” boil. Once boiling rapidly, allow it to continue boiling for precisely 2 minutes. Throughout this time, gently swirl the pan occasionally to help dissolve any sugar crystals clinging to the sides, ensuring a clear and smooth syrup.

Step 4: Incorporate Sugar into Gelatin & Whip. Once your sugar syrup has boiled for 2 minutes, immediately turn your stand mixer to medium speed. With the mixer running, carefully and slowly pour the hot sugar mixture into the bloomed gelatin mixture in a steady stream. This process should take about 1-2 minutes, allowing the hot syrup to thoroughly dissolve the gelatin without cooking it. After all the sugar mixture has been added, increase the mixer speed to high and beat for approximately 12 minutes. The mixture will dramatically increase in volume, becoming fluffy, glossy, and forming stiff peaks (meaning the marshmallow will hold its shape when the whisk is lifted). Finally, reduce the mixer speed to low, add the vanilla extract, and beat just until it’s fully combined.

Step 5: Transfer to the Prepped Pan. Working quickly, pour the warm, fluffy marshmallow mixture into your prepared 8×8 inch baking pan. Use a spatula lightly greased with cooking spray to gently spread and smooth the top evenly. The mixture will be sticky, so a greased spatula is key to preventing it from adhering excessively.

Step 6: Cover and Seal. To ensure a soft top layer and prevent drying, lightly spray the top surface of the marshmallow with cooking spray. Then, carefully lay another piece of plastic wrap directly onto the marshmallow, ensuring it completely covers the surface and touches it. Gently press down on the plastic wrap to create a light seal, locking in moisture and preventing a crust from forming.

Step 7: Rest, Cut, and Coat. Allow the marshmallow candy to rest and set completely for a minimum of 4 hours at room temperature, or ideally, overnight. This crucial resting period ensures the marshmallows firm up to the perfect consistency for cutting. Once set, lightly spray the bottom of your bunny-shaped (or other desired shape) cookie cutter with cooking spray. Cut out your marshmallow shapes, re-spraying the cutter as needed to prevent sticking. Finally, gently dredge each cut marshmallow in your chosen colored granulated sugar mixture, lightly coating all sides. Store them in an airtight container at room temperature. Or, if you’re like me, enjoy them immediately!

Creative Ways to Enjoy Your Homemade Peeps:

Congratulations, you’ve made a batch of deliciously fluffy homemade marshmallows! Now you might be wondering, beyond simply eating them plain (which is perfectly acceptable!), what other delightful ways are there to enjoy your creations? Here are some fantastic ideas to elevate your marshmallow experience:

• Dipped in Dark Chocolate: For an elegant and irresistible treat, melt some high-quality dark chocolate and dip your homemade Peeps halfway. The slight bitterness of the dark chocolate beautifully balances the sweetness of the marshmallow, creating a sophisticated confection. Sprinkle with sea salt for an extra touch!
• Elevate Your Hot Chocolate: Ditch the store-bought mini marshmallows! A generous homemade Peep floating on top of a rich hot chocolate drink will slowly melt into a creamy, dreamy layer, adding an incredible depth of vanilla flavor and a luxurious texture.
• Gourmet S’mores: Take your s’mores game to a whole new level! Sandwiched between graham crackers and a piece of chocolate, these homemade marshmallows toast beautifully, becoming gooey and caramelized, far superior to anything from a bag.
• Perfectly Toasted: Whether over a campfire, with a kitchen torch, or even under the broiler (watch carefully!), these Peeps toast to a delightful golden brown, developing a slightly crispy exterior and an incredibly molten, gooey interior.
• Simple & Pure Enjoyment: Sometimes, the best way to enjoy a perfectly crafted treat is in its simplest form. Just grab a Peep and savor its soft, pillowy texture and delicate vanilla flavor. It’s a moment of pure bliss!
• Flavor Boost with Freeze-Dried Strawberry Powder: For a delightful twist, mix some finely ground freeze-dried strawberry powder into your colored granulated sugar. This adds a lovely fruity tang and a beautiful pink hue to your Peeps, making them even more festive and flavorful.
• Creative Decorations: Use edible markers or melted chocolate to draw little faces or designs on your Peeps once they’re coated in sugar. This is especially fun if you’re making them with kids!

Frequently Asked Questions (FAQ) About Homemade Peeps

Here are some common questions and helpful answers to ensure your homemade Peeps turn out perfectly:

Q: Can I just cut them into squares instead of using a cookie cutter?

A: Absolutely! If you prefer a more rustic look or simply don’t have cookie cutters, you can definitely cut the marshmallow slab into squares or rectangles. The key to a clean cut, regardless of the shape, is to lightly spray your knife or cookie cutter with non-stick cooking spray before each cut. This prevents the sticky marshmallow from adhering and dragging.

Q: Can I add food coloring to my homemade Peeps?

A: Yes, adding food coloring is a fantastic way to customize your Peeps for different holidays or themes! For best results, use gel food coloring (rather than liquid drops) as it provides vibrant colors without adding excess moisture to your marshmallow mixture. My favorite brand is Americolor gel food coloring, known for its intense hues. You can find a great starter pack here. Add the coloring during the last minute or two of whipping, after the vanilla extract has been incorporated, and beat until the color is evenly distributed.

Q: Can I use a larger 9×13 inch pan instead of an 8×8 inch pan?

A: You certainly can! If you want to make a larger batch to feed a crowd or simply have more to enjoy, a 9×13 inch pan is a great option. However, for the marshmallow to have the same height and fluffiness, you’ll need to **double the entire recipe**. Remember to prepare the larger pan with plastic wrap and cooking spray just as you would the smaller one. My preferred 9×13 inch pan can be found here.

Q: My marshmallow mixture is too sticky to handle when cutting. What went wrong?

A: A common reason for overly sticky marshmallow is insufficient setting time or high humidity. Ensure your marshmallows have rested for at least 4 hours, or preferably overnight, to allow them to fully firm up. If your kitchen is very humid, this can affect setting. Try to make marshmallows on a dry day if possible. Also, make sure you are generously spraying your cookie cutter or knife with non-stick spray before each cut.

Q: How can I tell if my sugar syrup reached the right temperature?

A: While the recipe instructs to boil for 2 minutes, using a candy thermometer provides the most accurate measurement. The syrup should reach approximately 240°F (115°C), also known as the “soft ball” stage. If you don’t have a thermometer, relying on the 2-minute “roaring boil” is usually sufficient for this recipe, but ensure it’s a vigorous, rolling boil.

Storing Your Delightful Homemade Peeps

Proper storage is essential to maintain the freshness and irresistible texture of your homemade marshmallows. Store these Easy Homemade Peeps at room temperature in an airtight container, ensuring they are well-covered with plastic wrap or in a sealed container, for up to 5 days. Keeping them sealed away from air is crucial to prevent them from drying out and becoming stale.

Can You Freeze Homemade Peeps?

Unfortunately, these delicate marshmallows do not freeze well. The freezing and thawing process tends to alter their fluffy, pillowy texture, making them somewhat dense or watery. For the best enjoyment, it’s recommended to consume them within the suggested storage period.

Serving Tip: To ensure your homemade Peeps remain at their absolute best, always make sure they are sealed from the air when not being enjoyed. This simple step prevents them from becoming stale or developing a hard outer crust, preserving their soft, melt-in-your-mouth quality.

Lastly, if you’re eager for more fun cake recipes and all things delicious, I’ve listed some of my other favorite creations below. Happy baking!

Remember to LEAVE A STAR AND A COMMENT REVIEW if you loved this recipe or have any questions. Follow me on Instagram, Pinterest, and TikTok for more fun baking ideas and delicious content!

Recipe Card

Homemade Peeps

By Molly Murphy

Incredibly soft and pillowy marshmallows, flavored with vanilla and coated in sugar, just like a store-bought classic but infinitely better when homemade.

4 from 3 votes

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Ingredients

  

For the Marshmallows

• ⅓ cup cold water
• 3 packages unflavored gelatin (each package is .25 ounces)
• ½ cup light corn syrup
• ⅓ cup water
• 1 ½ cups granulated sugar
• 1 tablespoon vanilla extract
• ⅓ cup colored granulated sugar (homemade or bought)
• Bunny shape cookie cutters

Instructions

 

For the Marshmallows

• Line an 8×8 inch baking dish with plastic wrap and spray thoroughly with non-stick cooking spray. Set aside, ensuring the plastic wrap overhangs the edges.
• Pour ⅓ cup of cold water into the bowl of an electric mixer fitted with the whisk attachment. Evenly sprinkle the gelatin powder over the cold water to bloom. Allow it to soak undisturbed for about 5 minutes until softened and hydrated.
• While the gelatin is blooming, combine the remaining ⅓ cup of water, light corn syrup, and granulated sugar in a medium-sized saucepan. Do not stir initially. Bring the mixture to a vigorous, “roaring” boil over medium heat. Continue to boil for exactly 2 minutes, ensuring all sugar crystals have dissolved into the syrup.
• Turn the stand mixer to medium speed. Carefully and slowly pour the hot sugar mixture into the gelatin mixture in a steady stream, taking about 1-2 minutes. Once combined, increase speed to high and beat for 12 minutes, until the mixture is fluffy, opaque, and forms stiff peaks. Reduce speed to low, add vanilla extract, and mix until just combined.
• Pour the marshmallow mixture into the prepared baking pan. Using a spatula lightly greased with cooking spray, spread and smooth the top surface evenly.
• To cover and prevent drying, lightly spray the top of the marshmallow with cooking spray. Lay a piece of plastic wrap directly on top, ensuring it makes full contact with the marshmallow surface. Press down lightly to create a seal.
• Allow the marshmallow slab to rest and set at room temperature for at least 4 hours, or preferably overnight. Once firm, lightly spray the bottom of a bunny-shaped cookie cutter (or your preferred shape) with cooking spray. Cut out the marshmallows, re-spraying the cutter as needed. Finally, dredge each marshmallow lightly in the colored sugar mixture. Store in an airtight container at room temperature, or enjoy immediately!

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