Caramel Marshmallow Bunnies
These are caramel marshmallows, made by caramelizing the sugar base ever so slightly to create the most delicious flavour EVER.
- 2 ½ tsp powdered gelatin
- 1/3 cup cold water
- 1 cup sugar
- ¼ cup cold water
- seeds from 1 vanilla bean or 1 tsp vanilla extract
- Orange and brown gel food coloring optional, I didn’t use any
- Cooking spray
- ¼ cup corn starch
- ¼ cup confectioner’s sugar
- Pour 1/3 cup of cold water into the bowl of an electric mixer and sprinkle the powdered gelatin on top. Let sit for 5 minutes.
- Place the sugar and ¼ cup cold water in a small pot and set to medium-high heat. Stir until the sugar has melted.
- Attach a candy thermometer to the pot and boil the sugar until it reaches 238F. Watch the sugar until it just starts to brown. It may start browning in just one area, but once that area is a caramel color, immediately remove the pot from the heat. We want the sugar to develop a caramel flavor, but we don’t want to overheat it to the point where it gets too dense to form the marshmallows. Brush the sides of the pot with a wet pastry brush if sugar crystals stick to the sides. Remove the pot from the heat and stir until the sugar stops boiling.
- Add the hot sugar to the gelatin and stir the mixture by hand whisking for a few minutes to slightly cool. Then beat with an electric mixer on medium-high speed for 8-10 minutes, until soft peaks form. Add the vanilla bean seeds or extract and mix until combined. If you would like the marshmallows to have a more caramel-like color, you can add a tiny bit of orange and brown food coloring.
- Spoon the marshmallow mixture into a piping bag and snip off the end, to create a medium-sized hole.
- Spray a rabbit mold generously with cooking spray. Pipe marshmallow first into the tail and ear portions, then pipe it into the rest of the body.
- Leave the marshmallows at room temperature for 6 hours, or up to overnight, until the surface of the marshmallows is no longer sticky and the marshmallows have firmed up.
- Gently unmold the marshmallows and set them aside on a plate that has been lightly sprayed with cooking spray. This will prevent them from sticking to the plate.
- Combine the corn starch and confectioner’s sugar in a small bowl. Sprinkle some on your work surface and sit the rabbits on top. Place some more sugar mixture into a mesh sieve and dust over the top of the rabbits. You may need to rotate them in order to get sugar on all sides.
- Place the rabbits one at a time into the empty mesh sieve and bounce them a couple times until the excess sugar has been removed.
- Enjoy your bunnies! To store, place them in an airtight container and consume within 1-2 for ultimate freshness. For an extra touch, you can dip the marshmallows in chocolate for chocolate-covered bunnies!
Use vanilla bean seeds instead of vanilla extract! It will make them taste unreal.
Tried this recipe?Let us know how it was!