Marshmallow Bunnies

Easter Marshmallow Bunnies

You may have a set of these bunny molds in the back of your cupboard, handed down to you from your mum or even grandmother. A retro favorite, Marshmallow Bunnies at Easter are a popular tradition at markets and fundraisers.

They are also very easy to make at home, you can even make marshmallow squares if you don’t have the molds. If you would like to purchase some molds you can do so here. The recipe is simply sugar, water and gelatin. You can then add your choice of flavour or colour to make them unique.

In this recipe we have added our 100% Australian Dried Lemon Powder. Giving the sweet marshmallow a citrus zing. A taste profile similar to lemon meringue pie. It’s a tasty twist on an Aussie childhood favourite!

The marshmallow is equally delicious flavoured with our other Dried Citrus Powders including Lime and Orange. Think “Key Lime Pie” or even “Lemon Lime Bitters”. You can use the traditional coating of desiccated coconut, or add a tablespoon of our citrus powder to the coconut too.

The recipe does call for a lot of mixing so an electric hand beater or a stand mixer works best. Get the kids involved as a holiday activity in coating the bunnies and decorating with food coloring. They can use brushes, toothpicks or cotton buds to dip into food colouring to add detail to the eyes, ears and nose. Store in container in the fridge for up to a week, if they last that long!

How To Prepare

The recipe below is enough to fill one large, one medium and two mini bunny molds. Or one lined square baking pan (15cm x 25cm). Make sure you spray your molds with coconut oil so you can get your bunnies out. To make it even easier to remove them (and less sticky) you can use a mixture of 1 part cornstarch and 1 part icing sugar. Coat the inside of the molds with this after spraying with oil, tip out any excess.

Prepare your molds before making your marshmallow. Otherwise your marshmallow may start to set before your ready to pour into your molds. Don’t worry too much about air bubbles or breaks on your bunnies, the coconut covering will hide these.

Marshmallow Easter Bunnies

Ingredients

Coconut Oil Spray to coat the molds (icing-sugar and cornstarch mix optional)
½ cup of cold water
1½ tbsp of powdered gelatine
¾ cup of hot water
1½ cups of granulated white sugar
Pinch of salt
2 tsp of vanilla extract
2 tbsp of Gin Gin & Dry Dried Lemon Powder (one to flavour and one to add to coating)
2 cups of desiccated coconut to coat bunnies
Food colouring for decorating

Method

1. In a small bowl, mix together the gelatine and cold water. Let it stand for 5 minutes.

2. Into a large pot, mix together the hot water, sugar and a pinch of salt. Simmer on a low heat while mixing until the sugar has dissolved.

3. Add the gelatine to the pot and mix until dissolved.

4. Bring the mixture to a boil, be sure to watch carefully as it will bubble up the side quickly.

5. Once boiled, reduce heat and continue to simmer uncovered for 9 minutes.

6. Remove the pot from the heat to cool. It will need to be lukewarm before the next step. You can transfer the mixture from the pot into another bowl to help cool it down.

7. Poor the mix into the electric mixer then add the vanilla. Beat on high speed for 5 minutes. You want the mixture to resemble white ribbons.

8. Add 1 tablespoon of Gin Gin & Dry Dried Lemon Powder to flavour the marshmallow mix and fold in.

9. Fill your bunny molds, tapping as you go to release some of the bubbles.

10. Set the molds in the fridge for an hour.

11. Once set, remove the bunnies from their molds and decorate with coconut and one tablespoon of Gin Gin & Dry Dried Lemon Powder mixture. You may need to help release the marshmallow from the molds by running your finger or butter knife gently around the edge.