Paris Peeps

Paris is always a good idea. 

Two years ago I was lucky enough to spend my 24th birthday in the City of Lights with my dear friend Elana. After years of studying French and the Parisian culture, my expectations were more than exceeded. From the buttery croissants to the perfectly caramelized crème brûlée it was as much of a culinary adventure as it was a historical one. The sidewalks and sights were enhanced with every chocolat chaud and crepe. It's strange how certain tastes and smells can bring you right back to those memories! I will never forget my April in Paris. 

With Easter right around the corner I wanted to provide a little twist on a classic springtime treat; especially with the holiday falling in April this year, I knew I had to have a little ode to my favorite city. 

This is your grown-up Peep; all the soft and sweet components of your store bought candies with a little kick of champagne and vanilla. It doesn't get more French than champagne mes amis. Alright, so marshmallows might not be the most "Parisian" dessert out there, but it does certainly class up your average sugar dusted candy. 

Don't you want to sink your teeth into a light and fluffy and perfectly pastel peep? 

These would be the perfect topping to a morning hot cocoa Easter morning. Enjoy!

Paris Peeps
Marshmallow Recipe adapted from Epicurious

  • Nonstick vegetable oil spray
  • 1 cup cold water, divided by half
  • 3 of the 1/4 ounce envelopes unflavored gelatin
  • 2 cups sugar
  • 2/3 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 teaspoon honey
  • 1 teaspoon champagne flavoring 
  • 1/2 cup powdered sugar

Line 13x9 baking pan with foil and coat the foil with your nonstick spray. Set aside. 

In a stand mixer with whisk attachment, pour 1/2 cup cold water into the bowl and evenly sprinkle gelatin over the water. Let stand to let gelatin soften. I waited about ten minutes. 

In a saucepan combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water. Stir over low heat until sugar dissolves. To prevent crystallization of the sugar brush down sides of pan with wet pastry brush occasionally. Attach candy thermometer to side of pan and increase the heat to bring syrup to boil. Boil, without stirring, until syrup reaches 240°F.

With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl. Make sure to run it slowly and smoothly down the side of the bowl to prevent splashing. Finally, increase speed to high and beat for about 15 minutes or until the mixture is thick and fluffy. Add honey and champagne flavor and beat to blend for about 30 seconds longer.

Scrape marshmallow mixture into prepared pan. Smooth top with very well buttered spatula. The greased spatula makes it SO MUCH EASIER to spread the sticky marshmallow. Let stand uncovered at room temperature until firm. This should take about 4 to 6 hours.

When ready, dip cookie cutters into powdered sugar to coat and prevent sticking. Cute shapes directly into the block of marshmallow and then wet the top and sides with wet fingertips to allow sanding sugar to stick. Coat all sides with sanding sugar and let dry for about five minutes. Enjoy immediately or store in airtight container for a few days!