Homemade Peeps
I got an Easter bee in my bonnet this evening and made HOMEMADE PEEPS!!! I used this recipe that Savannah Bee Company posted today on FB, so of course, I used our Savannah Bee Wildflower honey to make them. :-)
Here's a little bunny watching our first-ever batch of homemade marshmallow fluff whip around:
The bunny got excited waiting for the spread-out homemade marshmallow fluff to dry a bit:
Cutting & sugaring:
Ta da! (With a little technicolor overlap :-P)
Here's the original recipe:
Ingredients
1 cup of water, split into 2 half cups
3 tablespoons of gelatin
1 cup of local raw honey
1 teaspoon of vanilla extract
1/8 teaspoon of salt
Directions
1. Cover a 9x13 inch pan with parchment paper, and grease the parchment paper.
2. Put 1/2 cup of water in the bowl of a stand mixer with the whisk attached, and sprinkle the gelatin over the water. Set aside to soften.
3. In a small pot, combine the honey, salt and the other 1/2 cup of water. Heat on medium heat. Using a candy thermometer, bring the mixture to 240 degrees. (You can also test it by carefully dribbling a little of the liquid into a bowl of ice cold water. It should be in the soft candy stage — which will form little soft balls when cooled in the water and taken out. It takes about 7-8 minutes to reach this temperature.) Remove from the heat as soon as it reaches the right temperature.
4. With the mixer on low, very carefully mix in the hot syrup into the gelatin mixture by pouring the hot syrup in a drizzle down the side of the bowl. Once it’s all combined, add the vanilla and increase speed slowly to high. Beat for 7-15 minutes, or until the mixture is thick and fluffy and holds its shape when you lift the beaters out of the mixture, (like marshmallow fluff.) Scrape into the prepared pan and spread the surface as flat as possible.
5. Leave uncovered for 4-12 hours to dry. After a few hours, it's dry enough to cut, but still sticky enough to roll in decorating sugar. Use greased cookie cutters to cut into desired shapes. Roll in sugar immediately. If desired, make a mixture of cocoa powder and water to make eyes. Dab on with toothpick or chopstick. Keep covered in an airtight container for up to one week.
Here's a little bunny watching our first-ever batch of homemade marshmallow fluff whip around:
The bunny got excited waiting for the spread-out homemade marshmallow fluff to dry a bit:
Cutting & sugaring:
Ta da! (With a little technicolor overlap :-P)
Here's the original recipe:
Ingredients
1 cup of water, split into 2 half cups
3 tablespoons of gelatin
1 cup of local raw honey
1 teaspoon of vanilla extract
1/8 teaspoon of salt
Directions
1. Cover a 9x13 inch pan with parchment paper, and grease the parchment paper.
2. Put 1/2 cup of water in the bowl of a stand mixer with the whisk attached, and sprinkle the gelatin over the water. Set aside to soften.
3. In a small pot, combine the honey, salt and the other 1/2 cup of water. Heat on medium heat. Using a candy thermometer, bring the mixture to 240 degrees. (You can also test it by carefully dribbling a little of the liquid into a bowl of ice cold water. It should be in the soft candy stage — which will form little soft balls when cooled in the water and taken out. It takes about 7-8 minutes to reach this temperature.) Remove from the heat as soon as it reaches the right temperature.
4. With the mixer on low, very carefully mix in the hot syrup into the gelatin mixture by pouring the hot syrup in a drizzle down the side of the bowl. Once it’s all combined, add the vanilla and increase speed slowly to high. Beat for 7-15 minutes, or until the mixture is thick and fluffy and holds its shape when you lift the beaters out of the mixture, (like marshmallow fluff.) Scrape into the prepared pan and spread the surface as flat as possible.
5. Leave uncovered for 4-12 hours to dry. After a few hours, it's dry enough to cut, but still sticky enough to roll in decorating sugar. Use greased cookie cutters to cut into desired shapes. Roll in sugar immediately. If desired, make a mixture of cocoa powder and water to make eyes. Dab on with toothpick or chopstick. Keep covered in an airtight container for up to one week.
oooohhh..i love that this doesn't have corn syrup in it! thanks for sharing!
ReplyDeleteYES!!!! Soooo much better w/ raw, natural honey instead!!! :-D
ReplyDeleteDo I see a STAND MIXER being used? ;)
ReplyDeleteINDEED!!!!! A rare foray out of the laundry room cupboard! ;-) [But every time I pull it out, I'm always surprised that it's no big deal. :-P]
ReplyDelete