Hop into spring this season with these deliciously sweet marshmallow bunny peeps!
If you love bunnies as much as I do you’ll absolutely love these beautiful, gut healthy bunny peeps!
Made with all natural marshmallow root, these colorful sweets will make your gut feel just as amazing as they taste.
So ditch the high fructose corn syrup for honey and marshmallow root this Easter with this simple gut healthy recipe.
Are you interested in healing your gut? Check out this quick cheat sheet to get you started with 5 life changing habits!
What is Marshmallow Root?
This spring, give your classic Easter candy a boost of natural digestive support with marshmallow root.
Marshmallow root is a beneficial herb that comes from the flowering marshmallow plant (Althaea officinalis) and is related to the mallow (Malvaceae) family.
It’s native to Europe and North Africa in stream banks, brackish wetlands, marshes and other moist areas – hence the name, marshmallow!
Marshmallow Origin
From as far back as 2000BC, Ancient Egyptians were the first to use marshmallow root for its healing properties to soothe inflammation in the throat and stomach.
They incorporated the flowers, leaves, and roots in salads and teas for their medicinal benefits and to support a healthy gut.
Have you tried marshmallow root tea before? It has a distinctive smell you wont easily forget.
Studies have shown that marshmallow root can soothe inflammation in the mucus membranes of the body.
Specifically for the gut, it forms a thick lining in the digestive tract and has been known to help with Crohn’s disease, IBD, and leaky gut.
The Ancient Egyptians were also the first to combine marshmallow root with honey cultivating the gooey confection we know today as marshmallows!
Where’s the Marshmallow Root Now?
Today you won’t find marshmallows on the shelf that still contain marshmallow root.
In fact, by the mid 1800’s the French were introduced to this beneficial root where they perfected the sweet confection the Ancient Egyptians had first created.
Eventually marshmallows made their way to the US where they were patented and sold commercially in the 1950s.
Honey was replaced with corn syrup and marshmallow root was nowhere to be found.
Marshmallows were stripped of the very ingredient that gave them their name! And unfortunately, without this herbaceous root, any healing properties brought to this sweet treat were no more.
Bringing Back the Marshmallow Root
Now a days, making homemade marshmallows is the best way you can put the marshmallow back into marshmallows!
If you want to enjoy this delicious confection with the added bonus of marshmallow root this is the perfect recipe for you to try this spring!
With this super simple bunny peep recipe you can put a fun twist on this sweet treat while incorporating natural, gut healthy benefits.
Ingredients You Will Need
- Grass fed gelatin is a source of vitamins and nutrients that will offer better shape and support to your marshmallows.
- Honey is an excellent alternative to sugar and corn syrup that will bring sweetness along with a boost of nutrition.
- Marshmallow root brings the origin back to the classic marshmallow confection along with some gut healing properties!
- Spruce up your marshmallows with some vanilla extract for a bit of vanilla flavoring.
- Arrow root is an allergy friendly alternative to cornstarch that keeps the marshmallows from sticking.
- Blue sanding sprinkles add a pop of color to these beautiful bright peeps!
Troubleshooting Tips
If this is your first time making marshmallows from home don’t stress!
This recipe is super simple and I have a few tips to make it all the more easier!
1: It is super important to cook your honey/water mixture between 235F-240F! This is the ideal temperature for creating the “soft-ball” phase which will give you the fluffy, chewy consistency in a perfect marshmallow when mixed with gelatin.
If you do not cook the sugar hot enough the honey will separate and sink to the bottom like this.
2nd: Don’t be scared of whipping your marshmallow for a long time. Yes, it is possible to overmix your marshmallow, BUT it is very likely you will undermix before overmixing.
If it looks something like this, you need to keep going!
You want to wait for the marshmallow to create a peak. This is when you can lift your whisk and your mixture will hold its shape creating a “peak” effect.
3rd: And lastly don’t be shy with the arrow root powder! Your marshmallow will be extremely sticky from the time it is poured to the time it is set.
Be sure to give the sides and bottom of your pan some extra TLC with the arrow root powder!
Bunny Peep Recipe!
Marshmallow Root Bunny Peeps
Difficulty: Easy8,
3" bunnies30
minutes5-24
hoursGive your Easter basket a glow up this year with these homemade bunny peeps! They're packed full of natural health benefits from marshmallow root and honey and this sweet treat is something everyone is sure to love!
Ingredients
3 tbsp marshmallow root
3 tbsp grass-fed gelatin
2 cups water divided
1 cup honey
1/2 tsp salt
1/2 tsp vanilla extract
1/2 cup arrow root powder
3.2 oz bottle of blue sanding sugar
- Materials
Stand Mixer or Hand Mixer
Large Mixing Bowl
Silicone Spatula
3" Bunny Cookie Cutter
9x7 Baking Pan
Mesh Strainer
Medium Pot
Candy Thermometer
Parchment Paper or Aluminum Foil
Directions
The Night Before
Fill a glass with 2 cups water and marshmallow root and stir. Cover with a lid or tea towel and let it soak on the counter top over night.
The Next Day
Layer a 9x7 baking pan with parchment paper or aluminum foil. Sprinkle a generous layer of arrow root powder making sure to coat the bottom and the sides of the pan. Set this aside for later when you're ready to pour out your marshmallow.
With a mesh strainer, strain the marshmallow root water and add 1/2 cups of this tea mixture to a mixing bowl and sprinkle the gelatin overtop. Give the gelatin 10 mins to fully bloom and absorb the water.
While your gelatin is blooming, place a medium sized pot on the stove and add 1/2 cups of your marshmallow root water, your honey, and salt. Set the stove to medium heat. Using a candy thermometer, heat your sugar mixture to 235F-240F (113C-115C) which can take anywhere from 15-20 mins. You may need to toggle the heat between med - high. You'll also want to avoid mixing as honey can easy froth up and boil over.
Once your honey/water mixture is ready, quickly add this to your gelatin/water mixing bowl. With a stand mixer or hand mixer, start mixing on low. You don't want to wait for your sugar to cool as this can alter the texture of your marshmallows. Gradually increase the speed to prevent it from spraying outside the bowl, and mix for a total of 6-10 mins. The faster the speed, the more air you'll incorporate for a fluffier texture.
Right before you finish mixing, add your vanilla extract for a boost of flavor.
When you have fully mixed your marshmallows you should see a nice peak on the whisk. Quickly scrape out the mixture into your 9x7 pan layered with arrow root powder. Spread out your marshmallow for an even coating.
Allow your marshmallows to set for at least 5 hours at room temperature before cutting. I like to rest mine for 12-24 hours at room temperature to dry out a bit.
After your marshmallows have set pour your blue sanding sprinkles onto a plate and cut out 8 bunnies with your 3" bunny cookie cutter. Place each bunny face down into the sanding sprinkles and cover the tops and sides. You do not need to coat the bottoms as the arrow root powder will keep them from sticking.
You're marshmallows are now ready for eating! You can plate them for guests to enjoy or wrap them up for your kids Easter baskets! You can also store them in an air tight container on the counter for up to a week. If you want to be creative try out different colors using pink, purple, or green sanding sprinkles!
For more on health in kitchen check out Improve Your Health With These Simple Baking Tips!
I can’t wait to try these. We are trying to get rid of artificial dyes so I’ll have to track down some naturally colored sanding sugar for these.
I used Kasvan sanding sugar. These are dyed with beetroot and spirulina!
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