We are completely ignoring the snow over here and focusing on spring! 

I made super cutie peppermint Christmas Tree marshmallows during the holidays (I'll have to share those this later year!) and I decided to tweak the recipe slightly and make this adorable bunny version. They're perfect for Easter, or any rabbit loving kiddos. Olivia and I had so much fun. We are all about Easter these days and a fluffy bunny marshmallow just seemed right.

If you haven't made marshmallows before, don't be intimidated. They are super easy and so, so delicious. 

You will need:

2 packets of powered gelatin

Confectioners' sugar for dusting 

1 c. granulated sugar

2/3 c. corn syrup

1/8 teaspoon salt

1 tsp. vanilla extract

2/3 c. water

1. Lightly spray a 9x13 pan with non stick cooking spray. Sprinkle your pan with some confectioners' sugar. This will help you peel the marshmallows out later. :)

2. Combine the gelatin and 1/3 cup of water in the bowl of your stand mixer (with the whisk attachment in place.) Let soften.

2. Combine granulated sugar, 1/3 cup of water, corn syrup, and salt into a saucepan on medium heat on your stovetop. The ingredients will come to a boil pretty quickly. Stir to make sure that the sugar has dissolved completely. Keep on heat for a few more seconds.

3. Remove the sugar syrup from heat and pour it into the gelatin in your mixer bowl. Add vanilla extract.

4. Mix the ingredients on medium speed. Mix until the consistency is white, sticky, very fluffy and very thick. This takes about 10 minutes. Be sure to mix thoroughly. If you stop mixing and pour them out to set prematurely, the consistency won't be right. (This happened to me the first time I made marshmallows and wasting this goodness and a messy kitchen was the saddest!) This is really the key step to perfect, fluffy, delightful marshmallows. You can test to make sure they're ready by lifting the whisk out of the bowl. The contents should be thick and gooey, not runny and watery.

5. Pour the contents into your greased 9x12 pan using a spatula to spread evenly throughout. Dust the top with confectioners' sugar.

6. Let the marshmallows sit uncovered overnight.

7. Use your hands and/or a spatula to remove the marshmallows from the pan and onto a cutting board or other flat working surface. Use a bunny cookie cutter and cut away. (I bought a smaller bunny cookie cutter and it just didn't translate. They sort of looked like clouds. :)  This slightly larger bunny shaped seemed to work better.)  I dust a little extra confectioners' sugar on top of them before cutting them to help them be a little less sticky.

All that's left is to enjoy the crazy deliciousness and wonder why you haven't made marshmallows at home sooner. They are so, so good. I can't get enough. If you have any leftovers, you can store them in an airtight container at room temperature for about a week.

I hope you love them as much as we do!

xoxo