These soft, melt-in-your-mouth marshmallow bunnies are a childhood Easter tradition, and they’re easier to make than you think. Growing up around Easter time, there were always chocolate Easter eggs.In the shops and at home for something a little different there would be homemade marshmallows in the refrigerator. Most of the time, the marshmallows would be in the shape of Rabbits. Depending on who made these little treasures, they might have been covered in coconut. If my school had a fete you would always see homemade marshmallows and hard toffee for sale.
The smooth, melt in your mouth marshmallows were a great treat to share. We would eat the marshmallow bunnies as they were. Sometimes we’d float one of the mini bunnies on the hot chocolate and watch it melt, the creamy and sweet hot chocolate you will ever taste. When making the marshmallow you could add different flavours to the mixture, I have added coconut essence, butterscotch essence and passion fruit essence to mixture and it tastes amazing! Give it a go and tell me what you think.
If you like marshmallow you could try making my easy homemade mini ice cream marshmallow cones recipe, you can spice them up by adding some homemade sherbet to the base of the cones! Homemade marshmallows can be made all year round for a sweet treat.
When you remove the marshmallow from the moulds you can cover them in icing sugar to absorb some of the moisture, another good idea is to colour some desiccated coconut with food colouring and gently press them on to the rabbits. I have used some food colour shimmer palette to highlight the ears and eyes. You can purchase the shimmer colour palettes from cake decorators. A little goes a long way.
Leave a comment on this recipe if you enjoyed making it, tell me how you decorated the marshmallows. Save a Pin to your Pinterest board!
Homemade Marshmallow Recipe
Description
Growing up around Easter time, I would see homemade marshmallows in the refrigerator. Most of the time, the marshmallows would be in the shape of Rabbits.
Ingredients
Instructions
- Place gelatin powder in a heat proof stand mixer bowl, and add 1/2 cup of cool water. Whisk by hand leave to the side for 2 minutes to bloom
- In a high sided saucepan, place the sugar, light corn syrup or honey and water. Mix on the stovetop and use a thermometer to bring the temperature to 115° C. Remove from heat
- Add vanillin sugar or vanilla essence and stir
- Working quickly, add the hot sugar mixture to the bloomed gelatin mixture and, using the stand mixer, whisk on high until fluffy, thick and shiny. Add 1/2 of the marshmallow mixture to a piping bag. If you would like to add flavouring of your choice to the second half of the marshmallow, whisk it in. I used mango. Fill the second piping bag with the flavoured marshmallow mixture.
- Spray some cooking spray in the rabbit moulds, wipe excess oil using a paper towel from the rabbit moulds. Snip the tip off the piping bags and fill your moulds to the top, and smooth any excess marshmallow off the top of the moulds.
- Place filled marshmallow moulds in a air tight container, leave on the bench for a minimum of 4 hours to set.
- Once set, sprinkle corn flour over the base of the marshmallow rabbits. Press the sides of the moulds to release the marshmallow, and turn upside down so the base of the rabbit is facing the bench. Lightly cover the marshmallow rabbits with corn flour or desiccated coconut.
Hope you Enjoy!
