Easter Dessert Idea: Spiked Easter Peeps Recipe

Spiked Easter Peeps Recipe — We put a boozy twist to a classic Easter candy with these spiked Easter Peeps recipe!

photo of the homemade spiked easter peeps by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

I, Colleen love making boozy marshmallows. During the winter, they’re great in hot chocolate. And in the summer, there’s nothing like roasting them over campfires (because a coating of sugar makes for a caramelized shell like WHOA).

But I’m especially excited to share them in a spring time application: Peeps!

First, a confession: I have a serious sweet tooth. I never end a meal without dessert. So although I like to keep my cocktails fairly dry, I’m constantly trying to sneak some liquor into cakes, candies and milkshakes.

When you make a boozy dessert, a lot of times the alcohol is meant to cook off. But when you’re working with gelatin (as in when you make marshmallows), you get to keep the flavor AND the buzz factor.

With all of the fun molds out there these days, I’m constantly tempted to make edible cocktails in an ever-growing list of shapes!

When I saw an adorable Easter mold in my local grocery, I knew I had to go for it. (You can also get one online or in 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!

photo of pink spiked peeps marshmallows recipe by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

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 form of many other animals such as chicks and many other colors to be marketed in other holidays such as Halloween, Christmas and Valentine’s Day.

photo of how to make homemade marshmallow Peeps for Easter by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Ingredients You’ll Need For Making Spiked Easter Peeps

  • Knox gelatin packs – You can use any other gelatin packs. Unflavored is ideal.
  • Liqueur of choice – I prefer Pimm’s No. 1.
  • Granulated sugar
  • Light corn syrup
  • Cold water
  • Kosher salt
  • Cooking spray 
  • Colored sanding sugars – Choose any color sugar you wish your marshmallow peeps to turn out. If you want a matte look, use powdered sugar. You can also make your easily make your own colored sugar with food dye.
  • Optional: Brown decorating gel or melted chocolate

What Liquor To Use When Making Boozy Easter Candy

I used Pimm’s No. 1 as my liqueur of choice for this recipe. Pimm’s is gin based.

I love its lightly fruity herbal flavor which is ideal in a dessert. I’ve 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.

close up of the finished green marshmallow spiked Easter Peeps by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Equipment Needed To Make Spiked Easter Peeps

photo of the homemade spiked easter peeps by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

How To Make Spiked Easter Peeps

Spray your scilcone mold, rubber spatula and butter knife lightly with cooking spray. It’s gonna 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 your gelatin softens, clip a candy thermometer to a small heavy-bottomed saucepan and add the sugar, corn syrup, water and salt. Heat over medium high, stirring constantly, until the mixture comes to a boil.

Stop stirring. Skim off any foam, and allow the mixture to continue boiling until the thermometer reads 240-degrees Fahrenheit. Occasionally, brush the sides of the pan with a wet pastry brush.

As soon as the mixture hits 240F degrees, turn your mixer on low speed and very carefully pour the hot syrup down the side of the bowl in a slow and steady stream. Increase the speed to high and continue to beat for 12 minutes.

As quickly as possible, pour your warm marshmallow goo into the Peeps molds using the oiled spatula to help guide you. You can also use a pastry bag to do this, but I tried it both ways and preferred to pour directly. Let stand at room temperature for at least three hours or overnight.

Gently remove the peeps with an oiled butter knife. This is possibly the most annoying part, but be patient. If you rush them out, they will loose their shape!

Immediately roll the spiked peeps in colored sanding sugar. 

To make faces, use either brown decorating gel or melted chocolate in a piping bag with a tiny tip. I figured the marshmallows were enough mess for my kitchen to handle so I went the easy route with gel.

photo of the green spiked Easter Peeps bunnies and chicks by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

How To Store Your Homemade Marshmallow Peeps

If you have any leftover marshmallow that won’t fit in your molds, store them in a parchment paper lined loaf pan.

For your finished bunnies, store them on parchment paper in a single layer  in an airtight container at room temperature. Avoid stacking them so that they retained their shape. 

When storing them in the fridge,  add some powdered sugar and cornstarch at the bottom of the container. This mixture will keep moisture away. 

Spiked peeps marshmallows recipe - sugar and cloth

More Easter 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 —

photo of the recipe card on how to make homemade spiked Easter peeps by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth

Easter Candy Idea: Spiked Easter Peeps Recipe

Spiked peeps marshmallows recipe - sugar and cloth

Spiked Peeps Recipe

Print Recipe
5 from 8 votes
You'll definitely impress guests are your Easter family outing with this spiked peeps recipe!
Cook Time1 hr
Total Time4 hrs
Course Desserts
Cuisine American

Equipment

  • Mixer
  • Candy thermometer
  • Rubber spatula
  • Butter knife
  • Sauce

Ingredients

Nutrition

Calories: 229kcal | Carbohydrates: 52g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 52mg | Sugar: 52g | Calcium: 6mg | Iron: 1mg
Servings: 12 people
Calories: 229kcal

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 mold, spatula and butter knife lightly with cooking spray.
  • 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 your gelatin softens, clip a candy thermometer to the saucepan and add the sugar, corn syrup, water and salt.
  • Heat over medium high, stirring constantly until the mixture comes to a boil.
  • Stop stirring and skim off any foam.
  • Allow the mixture to continue boiling until the thermometer reads 240F. Occasionally, brush the sides of the pan with a wet pastry brush.
  • As soon as the mixture hits 240F degrees, turn your mixer on low speed and very carefully pour the hot syrup down the side of the bowl in a slow and steady stream.
  • Increase the speed to high and continue to beat for 12 minutes.
  • As quickly as possible, pour your warm marshmallow goo into the molds using the oiled spatula to help guide you. You can also use a pastry bag to do this, but I tried it both ways and preferred to pour directly.
  • Let stand at room temperature for at least three hours or overnight.
  • Gently remove the Peeps with an oiled butter knife. Be patient. If you rush them out, they will loose their shape!
  • Immediately roll the spiked Peeps in colored sanding sugar (or powdered sugar for a more matte look).
  • To make faces, use either brown decorating gel or melted chocolate in a piping bag with a tiny tip.
KEYWORD: boozy, candy, cocktail, easter, easter candy, easter dessert, marshmallow
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! And if you’re looking for more quick and delicious recipes you can find them all right here with a few bites to go along with them!

 

15 thoughts on “Easter Dessert Idea: Spiked Easter Peeps Recipe”

  1. If you can’t find a mold, I’ve also made these by spreading the marshmallow out on a parchment lined sheet ( like is written in the last recipe step), waiting for it to cool, then using greased cookie cutters to cut the shapes out and roll them in sugar. It worked just as well for me! I used oil spray to spritz my cutter between each marshmallow.

    Reply
    • Hi Sarah! This is such a wonderful idea and alternative for someone who can’t find a mold or who doesn’t want to buy a mold! Thank you so much for sharing this with us. Greased cookie cutters are a wonderful substitute!

      Reply
  2. Bravo. this is an insanely good idea and I need to make these asap for the easter brunch i’m attending on sunday!

    xx hannah // www.homemadebanana.com

    Reply
  3. This is seriously the most amazing idea ever!!! I cannot wait to try these bad boys out! I just found your blog and I must say, I am totally obsessed!!!
    xx Annie
    http://www.somethingswellblog.com/

    Reply
  4. what is the weight equivalent for the gelaTin? We dont have that brand here so i have no idea how much gelatin you used.
    ThaNk you!

    Reply

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