Marshmallow Easter Critters

A parade of bunnies and eggs -- what's not to love? These confections resemble the classics we know so well, but ours are fresher, softer, much more delicious -- and customizable. Make separate sheets in different colors.

  • Prep:
  • Total Time:
  • Yield: Yield varies
Marshmallow Easter Critters

Photography: Kate Mathis

Source: Martha Stewart Living, April 2011


  • Vegetable oil cooking spray
  • 1 tablespoon confectioners' sugar
  • 2 envelopes (1/4 ounce each) gelatin (1 tablespoon plus 1 1/2 teaspoons)
  • 2/3 cup cold water, plus 1/2 cup room-temperature water
  • 2 cups granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • Fine colored sanding sugar, for sprinkling and rolling


  1. Coat a 9 1/2-by-13-inch rimmed baking sheet with cooking spray, and dust with confectioners' sugar, tapping out excess. Sprinkle gelatin over cold water in the bowl of a mixer. Let stand for 5 minutes to soften.

  2. Meanwhile, heat granulated sugar and room-temperature water in a saucepan over medium-high heat, stirring, until sugar dissolves. Wash down sides of pan with a wet pastry brush. Cook until syrup reaches 238 degrees on a candy thermometer. Stir syrup into softened gelatin, and keep stirring for a few minutes to cool. Whisk on medium-high speed until soft peaks form, 8 to 10 minutes. Whisk in vanilla. Spread mixture into baking sheet using an offset spatula; sprinkle with sanding sugar. Let stand for 1 hour to set.

  3. Cut out marshmallows using your favorite Easter cookie cutters (wipe cutters clean between each cut), and roll cut sides in sanding sugar to coat.

Cook's Notes

Marshmallows can be stored in an airtight container at room temperature overnight.


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