Strawberry Ginger Peeps

Strawberry Ginger Peeps // Wit & VinegarIt’s almost Easter which means Peeps season is almost over. I know there’s like this very divided train of thought where you’ll either eat an entire package in one sitting or throw the whole thing out the window because you’d rather choke on a piece of old egg. I just happen to be in the eat the entire package in one sitting camp.

Now I know what you’re thinking:

“Billy there’s packs of peeps at the store for a dollar and change and you want me to make them?”

And my answer is “Yes, did I stutter?”

Now, we’re not going to make the classic vanilla ones because technically yes you can buy those (but these would still be an improvement because those taste like a sweet plastic). Instead we’re actually going down the path of Strawberry Ginger, two words used to describe someone with red hair and now the flavor of these peeps.

I got the inspo from this v relevant post last year where I made strawberry top vodka and threw it in a Moscow Mule. The ginger strawberry combo move was so perfect and it translates insanely well with these peeps. You still have time to grab a mold before Easter (easiest thing for diy peeps) and show off your sugar skills, and if this combo isn’t for you then maybe you can try Esteban’s twist on mango con Tajin (did you really think we were spending $15 on a peeps mold and it not getting more than one post into the world that is the internet?)

Now that would be crazy.

Strawberry Ginger Peeps
Adapted from the same recipe everyone seems to use for homemade peeps
Makes 12 plus a small amount to squirt directly into your mouth or attempt to free hand peeps and fail miserably

3/4 cup whole strawberries, fresh or frozen and thawed
1 .25oz packet gelatin
1 cup white granulated sugar
2 tablespoons roughly chopped ginger, no need to peel
pinch of kosher salt

1/2 recipe of strawberry sugar

1/4 cup milk chocolate

Special Equipment:
Peeps Mold (I know it’s pricey but I just wanted to link out for you to buy it but you can also try google searching for the same molds or similar easter shapes)
Piping Bag (I just bought these larger ones and love them)
Candy Thermometer

Use a blender to blend up the strawberries into a puree. If you’re having trouble add a tablespoon of water to the mix to get it going. Strain the puree into a measuring cup to hold back the seeds and pulpy bits and just extract the juice. You should end up with about 2/3 cup of strawberry juice, if not add enough water to reach that amount.

Pour 1/3 cup of the juice into the bowl of a stand mixer then sprinkle the gelatin over the puree and mix to combine.

In a medium size saucepan stir together 1/4 cup of the juice, the sugar, ginger, and the salt. Turn the heat to medium and pop in a thermometer and bring the mixture to 238ºF without stirring, only gently swirling the pan if needed. Pour the syrup through a strainer right into the bowl of the stand mixer with the gelatin strawberry mixture. Grab the whisk attachment and whisk the mixture together so it’s combined.

Attach the whisk to the mixer and turn the speed to medium, beating the marshmallows together until the mixture is light and fluffy, holds soft peaks, and the outside of the bottom of the bowl is just barely warm, 8-10 minutes

While this happens prepare the peeps mold by just barely spraying nonstick cooking spray in each cavity of the peeps mold and use your fingers to sort of help evenly coat the inside of the molds. Fold the top part of the piping bag over the edge of a large drinking glass to help prop it up when you put the marshmallow in there.

Once the marshmallow is done and whipped tap the whisk attachment on the inside of the bowl to release any stuck marshmallow then quickly scrape it out into the pastry bag. Snip off the tip of the pastry bag and pipe it into the mold. Tap the baking sheet on the counter to help even out the marshmallow in the mold then let the peeps set for 30 minutes.

While the peeps set make the fruit sugar and place in a pie dish or on a large plate. After the 30 minutes  pop the peeps out and roll them around in the sugar and place on a parchment lined baking sheet. Place the chocolate in a small zip top bag and melt the chocolate in a microwave in 15 seconds bursts to make sure you don’t melt the bag. Snip off the tiniest bit of the corner of the bag and pipe the eyes/nose onto the peeps. Let them fully set for an hour then transfer to a bag or tupperware container to store.

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