Marshmallow Chicks

Marshmallow chicks recipe

The Spruce / Julia Hartbeck

Prep: 45 mins
Cook: 25 mins
Total: 70 mins
Nutrition Facts (per serving)
2406 Calories
3g Fat
607g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Amount per serving
Calories 2406
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 607g 221%
Dietary Fiber 1g 2%
Total Sugars 605g
Protein 5g
Vitamin C 0mg 0%
Calcium 18mg 1%
Iron 1mg 4%
Potassium 59mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Marshmallow chicks are a delicious homemade version of marshmallow peeps! Peeps are an Easter classic, but sometimes their enjoyment is more nostalgic than taste-based. These homemade marshmallow chicks retain the charming shape of the original, but these soft, fresh vanilla-scented marshmallows taste much better. 


  • 3 cups sugar, divided

  • 4 teaspoons yellow food coloring, or as needed

  • 9 tablespoons water, divided

  • 2 1/2 teaspoons (1 envelope) unflavored gelatin

  • 1 teaspoons pure vanilla extract

  • 1 tablespoon cocoa powder or chocolate chips

Steps to Make It

  1. Gather the ingredients.

    Ingredients for marshmallow chicks
    ​The Spruce / Julia Hartbeck
  2. Place 2 cups of the granulated sugar in a large, gallon-size Ziploc bag. Add a few drops of yellow food coloring to the sugar. Massage the coloring and sugar together with your hands through the plastic bag, adding more color if necessary to achieve the desired hue. It will take a few minutes to fully distribute the color, so be patient and thorough. Sift the sugar once it is the color you want so that any remaining clumps of color can be removed.

    Strain sugar
    ​The Spruce / Julia Hartbeck
  3. Prepare a baking sheet by lining it with aluminum foil. Generously spread a layer of colored sugar on the foil.

    Spread sugar on baking sheet
    ​The Spruce / Julia Hartbeck
  4. Place the gelatin and 5 tablespoons of the water in a small bowl and stir. Allow the gelatin to sit for several minutes.

    Mix gelatin
    ​The Spruce / Julia Hartbeck
  5. Combine the remaining 1 cup of plain granulated sugar and 4 tablespoons of water in a small saucepan. Insert a candy thermometer, bring to a boil over medium heat and cook to soft-ball stage (235 F).

    Combine sugar and water
    ​The Spruce / Julia Hartbeck 
  6. Once it reaches the correct temperature, remove the pan from the heat and add in the gelatin mixture. Stir with a whisk or a spatula until it is thoroughly combined and no gelatin lumps remain.

    Whisk mixture
    ​The Spruce / Julia Hartbeck
  7. Pour the hot gelatin syrup in the bowl of an electric mixer. Allow it to cool until it is barely warm to the touch.

    Pour gelatin in mixer
    ​The Spruce / Julia Hartbeck
  8. Once the gelatin is just warm, begin to beat it with a whisk attachment. Start on medium speed, and once the mixture is no longer clear but has turned white and opaque, add the vanilla and turn the mixer to high speed.

    Whisk mixture
    ​The Spruce / Julia Hartbeck
  9. Beat for 10 minutes, until the candy is stiff, glossy and white. Add a few drops of liquid yellow food coloring and beat until well-distributed.

    Add yellow food coloring
    ​The Spruce / Julia Hartbeck
  10. Immediately place the candy in a pastry bag fitted with a 1/2 –inch round tip (or a coupler base without a tip). Pipe the chicks onto the baking sheet covered with colored sugar. To pipe the chicks, begin with the body: hold the bag an inch above the surface at a 90-degree angle. Squeeze the marshmallow out, allowing it to form a 1-inch round before beginning to pull back towards you. Taper as you move backward, forming a 3-inch body. Release pressure and pull the bag upward to form the “tail.”

    Pipe mixture onto baking tray
    ​The Spruce / Julia Hartbeck
  11. Next, form the chick's head by again placing the bag at a 90-degree angle. Pipe on top of your body segment, and move the bag back toward the tail. Once you have reached the middle of the body, reverse directions and move the bag back toward the front of the chick's body. Simultaneously release pressure on the bag so that the marshmallow stops flowing and tapers off into a "beak" shape. Depending on the size of your chicks, you should get about 18 to 20 marshmallow chicks from this recipe.

    Form the chick's head
    ​The Spruce / Julia Hartbeck
  12. While the marshmallow is still wet, sprinkle the chicks all over with the remaining colored sugar.

    Sprinkle marshmallow with sugar when still wet
    ​The Spruce / Julia Hartbeck
  13. Mix the cocoa powder with a few drops of water to form a thick paste, or melt the chocolate chips in the microwave. Use a small paintbrush or a toothpick to dot the chocolate on the chicks to form eyes.

    Put on chocolate eyes with toothpick
    ​The Spruce / Julia Hartbeck
  14. Let the marshmallow chicks sit out at room temperature for 4 to 6 hours to set the marshmallow before enjoying them.

    Coat peeps in sugar
    ​The Spruce / Julia Hartbeck


  • Store them at room temperature in an airtight container, and for best texture, enjoying within 2 to 3 days.

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