Recipe: Restaurant 3's Peeps

Chef Brian Robinson's housemade Peeps

Spring officially starts March 20, and that means homemade Peeps have returned to Clarendon's Restaurant 3. You can get them during the restaurant's Easter Sunday low country brunch or try them out at home.

Restaurant 3’s Homemade Peeps
Recipe courtesy executive chef Brian Robinson

Powdered sugar, as needed
2/3 cups cold water
2 envelopes unflavored gelatin
1 1/3 cups granulated sugar
½ cup light corn syrup
½ teaspoon salt
1 teaspoon vanilla extract
Colored sugar, fine granulated, as needed
Decorating icing, as needed
Vegetable oil for coating the pan

Oil the sides of a 13x9x2 inch pan and dust with powdered sugar. In the bowl of an electric mixer, add 1/3 cup cold water, then sprinkle gelatin in water. In a pot over medium high heat, add 1/3 cup water, granulated sugar, corn syrup and salt, stir and cover until the syrup bubbles lightly. Using a candy thermometer, reduce the temperature to 240 degrees. Slowly whisk the syrup into the gelatin and water in the mixing bowl. Mix on high for about 10 minutes. (It should look like white marshmallow). Add in the vanilla at the last minute. Pour the marshmallow mix into the prepared pan, smooth out the top, and sprinkle with colored sugar. Let sit to dry for 6-8 hours or overnight. Cut peeps into the shapes you want using cookie cutters and decorate.


Anonymous said...

Awesome. Three quick questions for a... well someone who doesn't cook mutch. Will they cut with cookie cutters? To decorate, should I use colored sugar? How does the topping stick?

Amanda said...

From the restaurant: Yes, use any cookie cutter, then roll in sugar. It is easiest to chill, then cut, then allow it to come back to room temp to get sticky before rolling in or applying colored sugar.

Danielle said...

Cute! I've always wanted to make homemade peeps. They look really good