Spiked Easter Peeps Recipe — We put a boozy twist to a classic Easter candy with these spiked Easter Peeps recipe!
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!
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.
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.
Equipment Needed To Make Spiked Easter Peeps
- 12-count Easter bunny shaped silicone mold – You should be able to find one at your local grocery and craft store around Easter season or you can always purchase one online.
- Candy thermometer – Check if your current food thermometer is adaptable for candy since most now have multiple uses for food, baked goods, candy and grilling.
- Stand mixer fitted with a whisk attachment – Unless you are a super person who can whisk at high speed for 12 minutes!
- Rubber spatula
- Butter knife
- Optional: Piping bag with a tiny tip – Needed if you want to decorate your Peeps.
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.
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.
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 —
- 24 Carrot Cocktail recipe
- How to decorate Easter macarons
- DIY Faced Easter Egg Place Holders
- DIY Speckled Sprinkle Easter Eggs & Glasses
- Eggs In A Chocolate Nest recipe
Easter Candy Idea: Spiked Easter Peeps Recipe
Spiked Peeps Recipe
- Candy thermometer
- Rubber spatula
- Butter knife
- 2 packets Knox unflavored gelatin 4oz per packet
- 0.5 cup liqueur of choice I used Pimm's No. 1
- 1.5 cup granulated sugar
- 1 cup light corn syrup
- 0.5 cup cold water
- 0.125 tsp kosher salt
- Cooking spray
- Colored sanding sugars
- Brown decorating gel or melted chocolate in a tiny piping bag optional for decorating eyes
- 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.
- Store on parchment paper in a single layer in an airtight container.
- Peeps® are a registered trademark of Just Born, Inc.
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!