By Gretchen McKay

Homemade Marshmallow Chicks and Bunnies

Posted April 22, 2011 by Gretchen McKay


  • Vegetable Cooking Spray
  • 1 Tblspoon Confectioner's Sugar
  • 2 envelopes Gelatin (1 Tblspoon + 1.5 Teaspoons
  • 2/3 Cup Cold Water, Plus 1/2 cup room temperature
  • 2 cups Granulated Sugar
  • 1/2 Teaspoon Pure Vanilla Extract
  • Fine Colored Sanding Sugar for Sprinkling and Rolling


Commercial sanding sugar can be expensive,  so make your own by adding food coloring to granulated sugar and mixing well  with your fingers. (I used McCormick’s Neon! colors.) Be sure to spread the warm  marshmallow mixture as smoothly as possible on a baking sheet. I didn’t, and the  treats were lumpy.

Coat a 9 1/2-by-13-inch rimmed baking  sheet with cooking spray, and dust with confectioners’ sugar, tapping out  excess. Sprinkle gelatin over cold water in the bowl of a mixer. Let stand for 5  minutes to soften.

Meanwhile, heat granulated sugar and  room-temperature water in a saucepan over medium-high heat, stirring, until  sugar dissolves. Wash down sides of pan with a wet pastry brush. Cook until  syrup reaches 238 degrees on a candy thermometer. Stir syrup into softened  gelatin, and keep stirring for a few minutes to cool. Whisk on medium-high speed  until soft peaks form, 8 to 10 minutes. Whisk in vanilla. Spread mixture into  baking sheet using an offset spatula; sprinkle with sanding sugar. Let stand 1  hour to set.

Cut out marshmallows using your  favorite Easter cookie cutters (wipe cutters clean between each cut), and roll  cut sides in sanding sugar to coat.

Marshmallows can be stored in an  airtight container at room temperature overnight. Makes about 2 dozen treats,  depending on the size of the cutters.