Spiked Easter Peeps Desserts Recipe
Add a boozy twist to your Easter with this homemade Spiked Easter Peeps recipe!
We gave a classic Easter candy a boozy twist with this Spiked Easter Peeps recipe. I, Colleen love making boozy homemade marshmallow—whether they’re melting into hot chocolate in winter or roasting to caramelized perfection over summer campfires. But spring might just be my favorite season for them, thanks to these fun, grown-up Peeps for an Easter dessert treat.
Confession time: I’ve got a major sweet tooth. I can’t end a meal without dessert. While I usually like my cocktails on the dry side, I’m always looking for ways to sneak a little liquor into cakes, candies, jellos, and milkshakes. The best part about boozy marshmallows? Unlike most desserts where the alcohol cooks off, working with gelatin means you keep all the flavor and the fun.
With all the fun molds available these days, I’m constantly tempted to turn cocktails into edible creations in every shape imaginable. So when I spotted the cutest Easter mold at my local grocery store, I couldn’t resist. (You can find similar ones online or at craft stores, too!) So if you’ve got a sweet tooth and want to indulge in some delicious Easter nostalgia while retaining your grown-up card, you really need to try these boozy Peeps!
What are Peeps?
Peeps are marshmallow bunnies. Along with the chocolate Easter bunny, Peeps are probably one of the most popular candies found in Easter baskets. They are produced and trademarked by a family-own candy manufacturer, Just Born. And they’ve now recently taken the form of many other animals, such as chicks and many other colors, to be marketed for other holidays such as Halloween, Christmas, and Valentine’s Day.
Ingredients You’ll Need for Making Spiked Easter Peeps
- Gelatin packs — We use Knox, but any brand works just fine. Just make sure it’s unflavored.
- Liqueur of choice — We love using Pimm’s No. 1, but feel free to get creative here.
- Granulated sugar
- Light corn syrup
- Cold water
- Kosher salt
- Cooking spray — To keep your molds and tools mess-free.
- Colored sanding sugars — Pick your favorite festive shades! For a softer, matte look, swap in powdered sugar. You can even DIY your own colored sugar with food coloring.
- Brown decorating gel or melted chocolate — Optional: Perfect for adding those signature Peeps eyes!
Equipment Needed to Make Spiked Easter Peeps
- 12-count bunny-shaped silicone mold — Look for one at your local grocery or craft store during Easter season, or grab one online anytime.
- Candy thermometer — Make sure yours can handle candy temps. Many modern kitchen thermometers are multi-use food, baked goods, candy, and grilling.
- Stand mixer fitted with a whisk attachment — Unless you’ve got superpowers, this will save your arm from 12 minutes of nonstop whisking.
- Rubber spatula — Essential for scraping every last bit of that sweet, boozy fluff.
- Butter knife — For easy leveling and unmolding.
- Saucepan — You’ll need this to heat the sugar mixture.
- Piping bag with a fine tip — Optional if you’re adding faces or extra details to your Peeps, this is the way to go.
What Liquor to Use When Making Boozy Easter Candy
We used Pimm’s No. 1 as our liqueur of choice for this recipe. Pimm’s is gin based. I love its lightly fruity herbal flavor, which is ideal in a dessert. We’ve also made these Spiked Peeps with St. Germain, Branca Menta, Campari, and Cointreau and loved every single version. You can also forgo the liqueur to make this kid-friendly.
How to Make Spiked Easter Peeps
1 — Spray your silicone mold, rubber spatula, and butter knife lightly with cooking spray. It’s going to get sticky!
2 — Pour the liqueur into your stand mixer’s bowl and sprinkle in the gelatin. Allow to sit and expand for at least 10 minutes.
3 — While the gelatin softens, clip a candy thermometer to a small, heavy-bottomed saucepan. Add the sugar, corn syrup, water, and salt. Heat over medium-high, stirring constantly until it begins to boil.
4 — Once boiling, stop stirring and skim off any foam. Let the mixture boil until it reaches 240°F, occasionally brushing down the sides of the pan with a wet pastry brush.
5 — When the syrup hits 240°F, turn the mixer on low and slowly drizzle the hot syrup down the side of the bowl. Once it’s all in, increase to high speed and whip for 12 minutes until thick and fluffy.
6 — Quickly pour the warm marshmallow mixture into your mold, using the greased spatula to guide it. (You can use a piping bag, but I found pouring easier.) Let them sit at room temperature for at least 3 hours, or overnight.
7 — Gently remove the Peeps using the oiled butter knife. Be patient! Rushing can ruin the shape!
8 — Roll each marshmallow in colored sanding sugar immediately after unmolding to coat evenly.
9 — For faces, pipe on decorating gel or melted chocolate using a small-tipped piping bag. (Full disclosure: I went with gel to save my kitchen from further chaos!)
How to Store Your Homemade Marshmallow Peeps
If you have extra marshmallow mixture that doesn’t fit into the molds, pour it into a parchment-lined loaf pan to set. For your finished Peeps, place them in a single layer on parchment paper inside an airtight container at room temperature. Avoid stacking to help them keep their cute bunny shape.
If you prefer to store them in the fridge, sprinkle a mix of powdered sugar and cornstarch at the bottom of the container to help absorb moisture and keep the marshmallows fresh and fluffy.
More Easter Sweet Treats
How cute would these little guys be as part of an epic Easter brunch tablescape? A Peep at each table setting on a tiny plate as an Easter treat! How would you style them? And here are more of our favorite Easter ideas —
- 24 Carrot Cocktail
- Easter Macarons
- DIY Speckled Sprinkle Easter Eggs & Glasses
- Eggs in a Chocolate Nest
Spiked Peeps Recipe
Equipment
- Mixer
- Candy thermometer
- Rubber spatula
- Butter knife
- Sauce
Ingredients
- 2 packets Knox unflavored gelatin 4oz per packet
- 1 1/2 cup white granulated sugar
- 1 cup light corn syrup
- 1/2 cup liqueur of choice
- 1/2 cup cold water
- 1/8 tsp kosher salt
- Colored sanding sugars
- Brown decorating gel or melted chocolate optional for decorating eyes
Nutrition
Notes
- Store on parchment paper in a single layer in an airtight container.
- Peeps® are a registered trademark of Just Born, Inc.
Instructions
- Spray your silicone mold, rubber spatula, and butter knife lightly with cooking spray. It’s going to get sticky!
- Pour the liqueur into your stand mixer’s bowl and sprinkle in the gelatin. Allow to sit and expand for at least 10 minutes.
- While the gelatin softens, clip a candy thermometer to a small, heavy-bottomed saucepan. Add the sugar, corn syrup, water, and salt. Heat over medium-high, stirring constantly until it begins to boil.
- Once boiling, stop stirring and skim off any foam. Let the mixture boil until it reaches 240°F, occasionally brushing down the sides of the pan with a wet pastry brush.
- When the syrup hits 240°F, turn the mixer on low and slowly drizzle the hot syrup down the side of the bowl. Once it’s all in, increase to high speed and whip for 12 minutes until thick and fluffy.
- Quickly pour the warm marshmallow mixture into your mold, using the greased spatula to guide it. Let them sit at room temperature for at least 3 hours, or overnight.
- Gently remove the Peeps using the oiled butter knife. Be patient! Rushing can ruin the shape!
- Roll each marshmallow in colored sanding sugar immediately after unmolding to coat evenly.
- For faces, pipe on decorating gel or melted chocolate using a small-tipped piping bag.
Don’t forget to share your spiked Easter Peeps with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? Find them all right here!
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