These fluffy marshmallow treats are cute like a bunny, but way tastier.
Watch the video here.
INGREDIENTS
21g (3 packs) of unflavored gelatin
226g (1 cup) of corn syrup
340g (2 cups) granulated sugar
1/4 teaspoon of salt
2 teaspoons of vanilla extract
226g (1 cup) of cold water, half for the gelatin and half for the sugar syrup
1/4 cup of sugar and some red food coloring for the sugar coating
A little bit of chocolate for the eyes and nose.
Candy eyes (optional)
SUPPLIES
A couple of zip-top bags
A 9×13 baking pan
Some parchment
A mixer
A spatula
A thermometer
A couple of cutting boards
A sheet of SilPat
Some bunny cookie cutters
DIRECTIONS
Place a quarter cup of granulated sugar in a zip top bag, add a few drops of red food coloring, and mix until the color is consistent throughout.
Grease the baking pan, then line it with parchment and grease that as well.
Cut a 9×13 piece of parchment and set it aside.
Add the gelatin and water to the mixing bowl and give it a quick stir to combine.
In a medium sauce pan over medium-high heat, add the corn syrup, sugar, and water.
Stir until it’s combined, then let it come to a boil without stirring.
Cover the pan with a lid and let the condensation gather for a few minutes to wash down the sides of the pot.
Remove the lid and attach the thermometer to the pan.
Let it reach 240°F, adjusted for altitude, continuing to not stir.
Once the thermometer reaches 240F, remove it from the pan and remove the pan from the heat.
Turn the mixer on low and slowly pour the syrup down the side of the bowl. Please be careful here. You don’t want molten sugar flying around the room.
Add the vanilla and salt.
Once the mixture starts to thicken, turn the mixer up to high and whip for 7-10 minutes.
When the mixer bowl has cooled until it’s just slightly warm to the touch, and the mixture looks like what is shown in the video, it’s done.
Grease a spatula, transfer the mixture into the baking pan, and spread it out to the sides.
Spray the top of the marshmallow with cooking spray, then put the 13×9 piece of parchment on top of the mixture and press it flat.
Let it sit at room temperature for at least 2 hours, overnight, if you can. The longer you wait, the easier they’ll be to cut.
Remove the parchment and dust the marshmallow with colored sugar.
Flip the marshmallows onto the cutting board and remove the remaining parchment.
Coat the marshmallows with sugar.
Pour the remaining sugar into a baking pan.
Cut out a bunny shape.
Make sure the bunny is completely covered with sugar and place it on a lined cutting board.
Repeat with the rest of the bunnies.
Melt a little chocolate, then pipe the it onto the bunnies to give them faces.
If you’d like, you can use candy eyes for a little more expression.
