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How to Make Homemade Peeps (Without Corn Syrup)

Modified: by Kelly Leding · This post may contain affiliate links · Leave a Comment

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These homemade Peeps are made without corn syrup or artificial colors, just Lyle's Golden Syrup, real vanilla, and simple ingredients you can feel good about. They're soft, fluffy, and coated in crunchy, colored sugar that makes them way more fun to eat than anything from a package.

Fair warning: my first attempt at piping chick shapes looked more like the poop emoji than Easter candy, so I switched to bunnies and then to "kisses" (marshmallows shaped like a Hershey's Kiss), which turned out to be the easiest and cutest option.

Homemade pink Easter Bunny peeps and Hershey-Kisses-shaped peeps.

Shape them however you want, rope the kids in to help with the colored sugar, and keep reading to see how a failed piping experiment turned into one of our favorite Easter traditions.

If you love fun marshmallow shapes and meringue, try this super cute Ghost Marshmallows Recipe For Beginners or these Ghost Meringue Cookies!

Jump to:
sparkly lavender and white drop-shaped piped marshmallows on a dusted baking tray that have been dusted with coarse sanding sugar and a powdered sugar and cornstarch mixture.

What are Peeps?

One of the reasons I wanted to make homemade Peeps was so I could use them to make homemade Spring Rice Krispie Treats, which I'll be posting soon. But if you've never had a Peep in your life, it's basically a marshmallow coated in crunchy sugar.

And homemade Peeps and marshmallows are a million times better than the store-bought kind, and they're not filled with preservatives and unnatural food dyes.

just whipped homemade marshmallow mixture holding its peak on a beater whisk
a mixing bowl filled with a layer of white marshmallow mixture and a lavender marshmallow mixture

Why You'll Love These Homemade Easter Peeps 

  • They're so quick and easy to make
  • No artificial dyes or preservatives
  • They taste way better than store-bought peeps
  • They're fun and tasty, even if they aren't in proper peep shapes
  • You can make them using powdered gelatin OR sheet gelatin
  • They make excellent springtime Rice Krispies Treats
  • Sanding sugar gives just the right amount of crunchy contrast to the fluffy middle
  • You can make them any color you want (I've used all-natural powdered beet coloring)
smooth and shiny lavender and white drop-shaped piped marshmallows on a dusted baking tray
Everything you need to make white or lavender colored homemade marshmallows (vanilla or strawberry flavored)

Homemade Easter Peeps Ingredients

You really only need 5 ingredients to make homemade marshmallows (plus a little cornstarch and powdered sugar to dust them with). Using a pinch of salt is optional, of course, but it adds the perfect balance to the sweetness and helps bring out the pure vanilla flavor.

  • powdered gelatin or sheet gelatin
  • granulated sugar
  • Lyle's Golden Syrup (sub light corn syrup)
  • egg whites
  • vanilla extract
  • pinch of salt
  • coarse sanding sugar
  • all-natural powdered beet food coloring (sub gel food coloring)
  • cornstarch
  • powdered sugar 
marshmallow mixture after just being whipped on a whisk holding stiff peaks
a mixing bowl filled with a layer of white marshmallow mixture and a lavender marshmallow mixture

How to Make Homemade Peeps

You probably have better piping skills than I do, and if that's the case, go ahead and pipe a few chicks or rabbit peeps. However, if you're like me and struggle with it, just turn the rest of the marshmallow mixture into "kisses".

Alternatively, you can make a pan of marshmallows and use cookie cutters to cut out Peep shapes, which will be much easier than trying to pipe them. *See recipe notes for instructions on how to do this. 

  1. Prepare the work surface for piping the marshmallows.
  2. Bloom the gelatin:
  3. Whisk the egg whites.
  4. Make the hot syrup.
  5. Combine the hot syrup and egg white mixture.
  6. Melt the gelatin and add it to the marshmallow mixture.
  7. Pipe the peeps or "kisses".
  8. Let the peeps cure and cure (set up).  Enjoy!

Find detailed instructions in the recipe card.

hot pink dusted heart and kiss-shaped marshmallows

Homemade Easter Peeps Detailed Step-By-Step Recipe Photos

whisking together the powdered sugar and corn starch
sugar mixture now pink and fully combined
placing sugar, coloring, and cornstarch mixture into a small strainer to dust the work surface
a totally light pink dusted silicone mat
adding egg whites to the bowl of a stand mixer
egg whites in the stand mixer
placing 2 gelatin sheets into a bowl of cold water
just bloomed sheet gelatin being removed from the water
bloomed gelatin in a bowl with the water squeezed out
adding sugar to the pot
Adding golden syrup to the pot with sugar
golden syrup and sugar added to a pot with candy thermometer
adding water to the sugar and golden syrup
a candy thermometer in the hot syrup
egg whites frothy enough to add the vanilla
adding the vanilla to frothy egg whites
egg whites that are super fluffy and thick now and ready for the syrup the hot syrup mixture to be added
adding the hot syrup mixture to the mixer
the mixture getting noticeably thicker and even more fluffy and white
adding the melted one tablespoon of water and bloomed gelatin to the stand mixer
just whipped homemade marshmallow mixture holding its peak on a beater whisk
a mixing bowl filled with a layer of white marshmallow mixture and a lavender marshmallow mixture
a pastry bag standing up in a pyrex glass measuring cup
a pastry bag standing up in a pyrex glass measuring cup with the sides folded down over the edge of the glass
smooth and shiny lavender and white drop-shaped piped marshmallows on a dusted baking tray
sparkly lavender and white drop-shaped piped marshmallows on a dusted baking tray that have been dusted with coarse sanding sugar and a powdered sugar and cornstarch mixture.

How to Flavor Homemade Marshmallow Peeps

Playing with the flavor of homemade Peeps is fun. Use any of the options below to complement or replace the pure vanilla extract in this recipe.

  • ¼ to ½ teaspoon natural strawberry extract
  • ½ to 1 teaspoon almond extract
  • ⅛ teaspoon peppermint extract
  • ¼ to ½ teaspoon coconut flavoring
  • ¼ to ½ teaspoon orange extract
  • ¼ to ½ teaspoon lemon extract
  • Add espresso powder, cinnamon, or pumpkin spice to the mixer toward the end
2 day old peep kisses that have been dusted with powdered sugar-cornstarch mixture to easily be stored without sticking to each other

How to Store Homemade Easter Peeps

Once the marshmallows have been sugared and cured, they're ready to eat, but if you're storing them, it's best to do so in a taller airtight container like a 9x13-inch cake saver so they aren't touching.

However, if all you've got is a freezer bag, be sure to dust them with powdered sugar or the powdered sugar and cornstarch mixture to prevent sticking (see above photo). They can be stored in an airtight container at room temperature for about a week.

2 day old peep kisses that have been dusted with powdered sugar-cornstarch mixture to easily be stored without sticking to each other on a plate top down view

How to Serve Homemade Easter Peeps

You can definitely just place the homemade Peeps onto a platter on your Easter Dessert table and let guests grab what they want. Or, you can use them as an Easter dessert topper!

Homemade strawberry cheesecake with red polka-dotted top made from homemade strawberry jam.
head on view of a slice of strawberry cheesecake with homemade peep on top
side view of strawberry cheesecake with a half eaten homemade strawberry peep on top

How to Troubleshoot Making Homemade Marshmallow Peeps

Making homemade marshmallows is easy, but if you're not familiar with candy-making, it might be intimidating at first. Don't let it be. Use these helpful tips to make the best-tasting and textured marshmallows you've ever had.

If the Peeps are sticky on the bottoms after the curing (drying) step, it's most likely because you didn't whisk the mixture long enough until the outside of the bowl was completely cool to the touch. To fix sticky bottoms, dust with more cornstarch or the cornstarch-powdered sugar mixture until they're no longer sticky.

If the Peeps are too soft, it may mean that the temperature of the hot syrup mixture didn't reach the required 245°/118°C, which may indicate your thermometer isn't accurate.  Test the thermometer in a pot of boiling water and make sure it reads 212ºF (100ºC) if you're at sea level.

Make sure you do not have the heat on the burner when you are melting the gelatin, or it may lose its gelling potential. Instead, use the residual heat from the still-hot pot you cooked the syrup mixture in to gently melt it. It melts in a quick couple of seconds.

You can use cornstarch only in place of the powdered sugar-cornstarch mixture or for the sanding sugar mixture to prep the workstation and dust the final marshmallows.

I've used both, and the cornstarch-only mixture is definitely drier, but I do like the addition of the powdered sugar for flavor. It's up to you. But for making peeps, you really do want to have the crunch from coarse sanding sugar.

More Easter Dessert Recipes

If you're looking for a few quick or downright delicious Easter or spring recipes to make, here are a few of our favorites to try.

Let's get started!

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Homemade pink Easter Bunny peeps and Hershey-Kisses-shaped peeps.

Homemade Peeps Recipe (Without Corn Syrup)

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Description

These homemade Peeps are made without corn syrup or artificial colors, just Lyle's Golden Syrup, real vanilla, and simple ingredients you can feel good about. They're soft, fluffy, and crunchy on the outside, and you can shape them into chicks, bunnies, or simple kisses (trust me, the kisses are the easiest and kids love them just as much).

*If you're using powdered gelatin, see the instructions in the recipe notes below.

Ingredients

MARSHMALLOW PEEPS USING SHEET GELATIN:

For Blooming the Sheet Gelatin:

  • 10 grams of gelatin sheets (120-130 bloom strength ) (2 sheets of Mariarosa Gelatine in Foglia)
  • 2 cups cold water (500g)

Hot Syrup Mixture:

  • 3 tablespoons + 1 teaspoon cold water (40g)
  • ½ cup granulated sugar (100g)
  • 3 tablespoons + 1 teaspoon Lyle's Golden Syrup (50g) *sub light corn syrup

Egg Whites Mixture:

  • 2 large egg whites, at room temperature (65g)
  • 1 teaspoon pure vanilla extract (5g)
  • pinch of salt

For Dusting the Piping Surface (Cornstarch-Powdered Sugar Mixture):

  • 2 tablespoons cornstarch (15g)
  • 6 tablespoons powdered sugar (50g)

For Dusting the Tops of the Peeps (Coarse Sanding Sugar-Mixture):

  • 1 tablespoon cornstarch (8g)
  • 6 tablespoons coarse sanding sugar (50g)
  • ¼ to ½ teaspoon all-natural powdered beet food coloring (sub gel food coloring)
*For the powdered gelatine option see the recipe notes below. 
Instacart Get Recipe Ingredients

Instructions

  1. Prepare the work surface for piping the marshmallows. Whisk together the cornstarch and powdered sugar for dusting the marshmallows. Dust a baking sheet evenly with the mixture using a sieve or a sifter. Be sure to cover the entire area completely reserving some of the mixture to dust the tops of the marshmallows later on if needed.
  2. Bloom the gelatin:
    • For Powdered Gelatin. In a small bowl, sprinkle the powdered gelatin over the water to soften and absorb the liquid.
    • For Sheet Gelatin. Add the gelatin sheets to a bowl and cover completely with water. Allow to soften for 4 to 5 minutes, remove the water, squeeze them gently to remove excess water, and add them back to the bowl and set aside.
  3. Whisk the egg whites. In the bowl of a stand mixer (or large mixing bowl if using a handheld mixer), add the egg whites and whisk on low speed until frothy. Add the salt and vanilla (or strawberry extract) and continue mixing on low speed while you make the syrup.
  4. Make the hot syrup. In a small pot fitted with a candy/deep fry thermometer, add the sugar, golden syrup, and water and cook over medium-high heat. When the temperature of the syrup reaches 210°F/99°C, increase the speed of the mixer to high and whisk until visibly thick and fluffy.
  5. Combine the hot syrup and egg white mixture. When the temperature of the syrup reaches 245ºF/118°C, carefully pour the hot syrup into the mixer in a steady stream down the side while the machine is still running at high speed. Be careful and try to keep the syrup from coming in direct contact with the whisk so it doesn't splatter. Set a timer for 10 minutes and allow the mixture to continue at high speed.
  6. Melt the gelatin and add it to the marshmallow mixture. Add the bloomed gelatin plus 1 tablespoon of water to the same pot you cooked the hot syrup in and allow it to melt. It happens quickly from the residual heat. Do not turn on the heat to melt the gelatin. When the gelatin is melted and there are no visible pieces or granules, add it to the mixer while still mixing at high speed. Use a rubber spatula to get all of the gelatin mixture into the stand mixer. Continue mixing on high speed until the outside of the bowl is completely cool to the touch and no longer warm (5 to 8 minutes more). Turn off the mixer and add the powdered food color(if using) to reach the desired color. Turn the mixer back on to combine everything.
  7. Pipe the peeps or "kisses". Add the marshmallow mixture to a piping bag with a large hole and pipe shapes directly onto the prepared baking sheet. Dust the peeps with the coarse sanding sugar-food coloring mixture to coat well.
  8. Let the peeps cure and set up.  Allow the marshmallows to cure for at least 4 hours, and up to overnight uncovered at room temperature. These peeps are best eaten the same day, but if you need to store them they may need to be dusted with a little of the remaining powdered sugar mixture to keep them from sticking together. Store them in large sealed containers and enjoy them with your favorite hot cocoa or to perk up your coffee or Easter sundaes, Enjoy!

Notes

A note on sheet gelatin: The sheet gelatin used in this recipe is 120-130 bloom strength (Mariarosa Gelatine in Foglia). If your gelatin sheets have a different bloom strength, you may need to adjust the amount slightly. Higher bloom = stronger gelling power (use less). Lower bloom = weaker gelling power (use more). When in doubt, check the bloom strength on the package and adjust accordingly.

If you want to make classic marshmallows, or if you want to use cookie cutters to cut out the peep shapes simply brush a thin layer of vegetable oil inside a 9x13-inch baking pan (covering the bottom and sides with oil) and use a sieve to dust the entire pan with powdered sugar or use the powdered sugar-cornstarch mixture. Be sure to coat the entire surface well. When the marshmallow mixture is finished, instead of adding it to a piping bag, just pour it into the prepared 9x13-inch dish and spread it out evenly. Dust the top of the marshmallow with powdered sugar (or powdered sugar-cornstarch mixture) and allow it to cure and set up for several hours, or overnight. 

HOW TO MAKE MARSHMALLOW PEEPS USING POWDERED GELATIN OPTION:

For Blooming the Gelatin:

  • 1 envelope powdered gelatine (2 ½ teaspoons) (8.5g)
  • ¼ cup cold water (63g)

Hot Syrup Mixture:

  • 3 tablespoons + 1 teaspoon cold water (40g)
  • ½ cup granulated sugar (100g)
  • 3 tablespoons + 1 teaspoon Lyle's Golden Syrup (50g) *sub light corn syrup

Egg Whites Mixture:

  • 2 large egg whites, at room temperature (65g)
  • 1 teaspoon pure vanilla extract (5g)
  • pinch of salt

INSTRUCTIONS:

  1. When the hot syrup mixture has cooled just enough that most of the bubbles have subsided, add the bloomed gelatine mixture and stir to dissolve the gelatine. When there are no more granules and the gelatine has been fully combined with the hot syrup, pour everything into the egg white mixture while the mixer is running on high speed and follow the rest of the instructions.

 

How to Flavor Homemade Marshmallow Peeps

Playing with the flavor of homemade peeps is fun. Use any of the options below to complement or replace the pure vanilla extract in this recipe. 

  • ¼ to ½ teaspoon natural strawberry extract
  • ½ to 1 teaspoon almond extract
  • ⅛ teaspoon peppermint extract
  • ¼ to ½ teaspoon coconut flavoring
  • ¼ to ½ teaspoon orange extract
  • ¼ to ½ teaspoon lemon extract
  • Add espresso powder, cinnamon, or pumpkin spice to the mixer toward to end

How to Store Homemade Marshmallow Peeps

Once the marshmallows have been sugared and cured they're ready to eat, but if you're storing them it's best to do so in a taller airtight container like a 9x13-inch cake saver or Tupperware container so they aren't touching. However, if all you've got is a freezer bag, be sure to dust them with powdered sugar or the powdered sugar and cornstarch mixture to prevent sticking (see above photo), they can be stored in an airtight container at room temperature for about a week. 

How to Troubleshoot Making Homemade Marshmallow Peeps

Making homemade marshmallows is easy, but if you're not familiar with candy-making it might be intimidating at first. Don't let it be. Use these helpful tips to make the best-tasting and textured marshmallows you've ever had. 

If the marshmallows are sticky on the bottoms after the curing (drying) period, it's most likely because you didn't whisk the mixture long enough until the outside of the bowl was completely cool to the touch. To fix sticky bottoms, dust with more cornstarch or the cornstarch-powdered sugar mixture until they're no longer sticky. 

If the marshmallows are too soft it may mean that the temperature of the hot syrup mixture didn't reach the required 245°/118°C which may indicate your thermometer isn't accurate.  Test the thermometer in a pot of boiling water and make sure it reads 212ºF (100ºC) if you're at sea level.  

Make sure you do not have the heat on the burner when you are melting the gelatin, or it may lose its gelling potential. Instead, use the residual heat from the still-hot pot you cooked the syrup mixture in to gently melt it. It melts in a quick couple of seconds. 

You may use cornstarch only in place of the powdered sugar-cornstarch mixture or for the sanding sugar mixture to prep the workstation and dust the final marshmallows. I've used both and the cornstarch-only mixture is definitely drier, but I do like the addition of the powdered sugar for flavor. It's up to you. But for making peeps, you really do want to have the crunch from coarse sanding sugar. 

  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Category: Candy
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 2 Peeps
  • Calories: 136
  • Sugar: 29g
  • Sodium: 37mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 32.5g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 0mg

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About Kelly Leding

Global recipes from a NYC private chef and Chengdu cooking school founder, now living & cooking in Italy. Authentic Italian, Chinese, and Southern cuisine!

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