Did you know that more than 1 billion Peeps are made each year and that 4.2 million are
made every day? The most popular color of Peeps is yellow, with pink, lavender, blue, and white being next in order.
History of Peeps Candy:
Following information is from the
History Magazine, April/May 2011 Issue, History Trivia by Donna Alice Patton:
If you love Peeps, you can thank a
man named Sam Born. Sam was a Russian who moved to the United States from France
in 1910. While in France, he learned the fine art of making chocolate. He later
invented a machine that could put a stick in a lollipop automatically. In 1917,
Born opened a candy shop in New York. Everyday, He'd make a new batch of
chocolates and put a sign in his window, "Just Born." This was to tell his
customers the chocolate were ready. It's how his company got its name.
The Just Born Company moved to
Pennsylvania in 1932 and kept making fine chocolates. In 1953, he decided to
purchased the The Rodda Candy Company that was famous for jelly beans and a
funny little marshmallow chick. They made each chick by squeezing marshmallow
out of a pastry tube. In 1954, Bob Born (son of founder, Sam Born) invented a
machine to make the chicks faster. Just Born became the biggest
marshmallow candy company in the world.
Also learn how to make
Homemade Marshmallows and
Homemade Marshmallow Fluff/Cream.
Peeps Candy Recipe - Marshmallow Peeps Recipe
I adapted this recipe from the Oregonian FOODday newspaper in Portland, Oregon. This sugar, soft, chewy
treat nesting in the Easter basket is hard to beat when it is homemade.
Recipe Type:
Candy,
Marshmallows,
Gelatin
Yields: 80 marshmallow Peeps
Prep time: 60 min
Ingredients:
Vegetable oil (for the pan)
Powdered (confectioner's) sugar
2/3 cup cold water divided
2 envelopes (2 tablespoons) unflavored
gelatin
1 1/3 cups granulated
sugar
1/2 cup light corn syrup
1/2 teaspoon salt
1 teaspoon pure vanilla extract
Colored sugar for decorating
Tiny amount of melted chocolate for decorating
Chick-shaped cookie cutter
Preparation:
Line the bottom and sides of a 13- by 9-inch baking pan with plastic
wrap; oil and then generously dust bottom and sides with some powdered sugar.
In the bowl of an electric mixer, place 1/3 cup cold water; sprinkle the
gelatin over the surface.
In a heavy saucepan with a tight fitting
lid, add sugar, corn syrup, salt, and remaining 1/3 cup water; stir to
dissolve sugar. Cover the pan and place over moderately low heat. Remove the
cover after 4 to 5 minutes. The steam will have caused any sugar crystals to
dissolve and the syrup will be bubbling lightly. Increase the heat to high,
insert a candy thermometer, and boil the syrup, without stirring, until it
reaches 240 degrees F. Immediately remove from the heat.
Fit your electric mixer with the whisk
attachment. slowly and carefully pour the syrup into the gelatin while the
mixer is beating constantly at medium speed. When all of the syrup has been
added, increase the speed to high and whip for approximately 10 minutes
until the mixture is lukewarm very white, and the consistency of marshmallow
cream. Add the vanilla extract toward the end of mixing.
Pour the marshmallow mixture into the
prepared pan; smooth the top and sprinkle liberally with colored sugar of
your choice. Let the pan stand, uncovered, at room temperature to dry. out.
NOTE: Depending on the humidity, this may happen
in several hours or take up to 8 hours. Generally speaking the longer you
let it set up, the easier the marshmallow sheet will be to cut.
When ready to cut, invert the pan of
marshmallow onto a clean cutting surface; remove the plastic wrap and coat
the top with colored sugar (it should adhere easily).
Use cookie cutters to stamp out your peeps
(or bunnies) and toss them in a bowl of sugar to coat the edges. If you find
your cookie cutter getting sticky, was it and lightly coat with vegetable
oil. With a toothpick apply a dot of chocolate to form an eye.
Store the marshmallow peeps in an airtight
container.
Makes about 80 marshmallow Peeps.
