How to Make Restaurant 3’s Marshmallow Peeps

The season is here for one of our favorite gooey Easter candies: Peeps. But you’ll no longer be restricted to marshmallow chicks and bunnies. Here, Restaurant 3’s Brian Robinson and Sean Mooney show you how to make your own so you can put brightly sugared flamingos, pigs, and even tie-dyed sharks in your Easter basket. Watch the video to find out how.

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Powdered sugar, as needed
2/3 cups cold water, divided
2 envelopes unflavored gelatin
1 1/3 cups granulated sugar
½ cup light corn syrup
½ teaspoon salt
1 teaspoon vanilla extract
Colored sugar, fine granulated, as needed
Decorating icing, as needed

Oil the sides of a 13x9x2 inch pan and dust with powered sugar.

In the bowl of an electric mixer, add 1/3 cup cold water then sprinkle gelatin in water.

In a pot, add 1/3 cup water, the granulated sugar, the corn syrup, and salt, stir and cover until the syrup bubbles lightly. Use a candy thermometer to reduce the temperature to 240 degrees.

Slowly whisk the syrup into the gelatin and water mix. Mix on high for about 10 minutes. (It should look like white marshmallow). Add in the vanilla at the last minute.

Pour the marshmallow mix into the prepared pan, smooth out the top, and sprinkle with colored sugar.

Let sit to dry for 6-8 hours or overnight.

Cut peeps into the shapes you want and decorate.

Jessica Sidman
Food Editor

Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.