Watch: How to make your own Peeps for Easter

Ramona Susan’s shows us it’s a bit messy, but not hard at all.

Danya Henninger

Marshmallow Peeps are fun anytime of year, but they’re especially great at Easter.

The commercial variety is ok, but if you want them to actually taste good, the way to go is to make them yourself. Betty Halpenny of Ramona Susan’s Bake Shop in Fishtown has been making custom peeps for years  — and it turns out the process isn’t all that hard, though it is a bit messy.

Halpenny agreed to show Billy Penn readers the best and easiest way to create cute peeps at home. Check out the video and full recipe below. (And if you want to skip the mess, head to Ramona Susan’s to get these peeps the easy way.)

Marshmallow Peeps

by Betty Halpenny of Ramona Susan’s Bakeshop

Mix 325g sugar with 100g corn syrup and 110g water. Boil, using candy thermometer to read temperature, until mixture reaches 238°F.

Meanwhile, in a separate bowl, mix 10g vanilla extract, 130g water, 16g gelatin powder and a pinch of salt, and let sit.

Prepare the trays by coating with corn starch and colored sugar.

When sugar mix is boiling at  238°F, pour into gelatin mixture. Whip until solid, around 10 minutes, adding food coloring near the end. Scoop into pastry bag and pipe onto prepared trays. (Note: Do this quickly; it gets more difficult as the marshmallow hardens.) Sprinkle peeps with more sugar, then lift each pair into a bowl of sugar and toss to completely coat.

Mornings in the know

Sign up for Billy Penn’s free morning newsletter for a daily roundup of Philadelphia’s most pressing news, top interesting stories, fun tidbits, and relevant events.

Thanks for reading another Billy Penn article!

We don’t have a paywall, and never will. Instead, we depend on readers like you to keep our newsroom jamming on stories about Philadelphia. If you like what you see, will you support our work?

Thanks for reading a Billy Penn story

We don’t have a paywall, and our daily newsletter is free. Instead, YOU are key to keeping our nonprofit newsroom running strong. If you like what you see, will you join as a member today?

This story was powered by readers

Readers like you make articles like this possible, so thanks for your support. Want to make sure we stick around? Become a sustainer with a recurring contribution!

Tell a friend about Billy Penn

Thanks for reading another article — and we’re grateful for your support! Want to help a friend start their day with Billy Penn? Send them to our newsletter signup page.