Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (65 page)

11.
Using a sharp chef’s knife, cut the marshmallow into cubes. Run the knife under hot water and wipe clean between cuts to prevent sticking and keep the cut edges neat.

12.
Roll the marshmallows in the mixture to coat.

Yield:

About 16 marshmallows

Storage:

Store in an airtight container for up to 5 days.

Variation:

Candy-Cane Marshmallows

Substitute 1 tablespoon peppermint extract for the vanilla. After pouring the marshmallow mixture into the pan in step 9, sprinkle a few drops of red food coloring across the surface. Use a toothpick to swirl the food coloring through the mixture.

General Description:

These soft, baby chick–shaped marshmallows are commonly found in Easter baskets across North America
. Known as
Peeps
, they are made of a fluffy, creamy marshmallow that is piped into the form of a chick and then rolled in colored sugar. Bunnies, trees, and hearts can also be found. Today, Peeps are made by an automated process at the factory, but you can pipe your own handmade marshmallow chicks at home.

History:

Peeps were originally made by Rodda Candy in the 1920s. Just Born bought the company in 1953 and developed machines that automated the Peep-making process. The name
Peeps
may refer to the peeping sound made by chicks.

Serving Suggestions:

These chicks are at home in Easter baskets. You can roll them in different colored sugars or pipe the marshmallow into different shapes.

Candy-Making Notes:

This recipe does not use egg whites, resulting in a thicker, creamier marshmallow than
the recipe
.

Recipe:

1.
Line a baking sheet with parchment paper and sprinkle with sparkling sugar.

2.
Combine gelatin with ¾ cup water in a bowl. Be sure the gelatin dissolves entirely and does not turn spongy. If necessary, heat it in the microwave to keep it liquid while you prepare the rest of the recipe.

3.
Combine sugar, corn syrup, and 1 cup water in a saucepan over medium heat until the sugar is completely dissolved. Continue cooking without stirring until the mixture comes to a boil.

4.
Continue cooking until the mixture reaches 250°F, hard ball stage. Remove from heat. Add the dissolved gelatin mixture and swirl to incorporate.

5.
Pour the mixture into the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed for 3 to 5 minutes until the mixture is very thick and glossy white.

6.
Add vanilla extract and mix to incorporate.

7.
Scrape the mixture into a large pastry bag fitted with a ½-inch round tip. Hold it at a 45° angle
over the baking sheet. Pipe a 3-inch line to form the body, releasing the pressure and pulling the bag up at the end to form a tapered tail.

8.
Pipe the head by placing the pastry tip at the front of the body and pulling the tip back and then for- ward in an S shape. Release the pressure as you near the end to form the beak.