Spiked Peeps Recipe

5 from 8 votes

You'll definitely impress guests are your Easter family outing with this spiked peeps recipe!

Cook Time1

Overnight Rest Time3

Total Time4

Course: Desserts

Cuisine: American

Keyword: spiked peeps recipe

Servings: people

Calories: 229kcal

2 packets Knox unflavored gelatin 4oz per packet
0.5 cup liqueur of choice I used Pimm's No. 1
1.5 cup white 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.