Prep time: 30 minutes
Cooking time: 9 minutes
You’ll need: Candy thermometer and bunny-shaped cookie cutter
2 tablespoons plus 2 1/2 teaspoons unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup hot water
2 large egg whites
2 teaspoons pure vanilla extract
Food coloring, color(s) of choice
2 cups colored sugar for dusting
1/4 cup cocoa powder
1/2 teaspoon water
Optional: A few drops of flavoring syrup, like lemon, rose or lavender
- Grease a 9-by-13-inch rectangular dish with non-stick cooking spray and set aside
- In a small bowl, combine unflavored gelatin and 1/2 cup cold water. Let sit for at least 5 minutes
- In a medium saucepan, combine sugar, corn syrup, salt and hot water
- Bring to boil over a medium high heat. Cook, without stirring, until mixture registers 238 F on a candy thermometer, about 9 minutes. Once sugar syrup has reached 238 F, remove from heat and add the thickened unflavored gelatin
- In a large bowl or the bowl of electric mixer, combine egg whites and vanilla on high until stiff peaks form. Reduce the mixer speed to low, and carefully pour in the sugar syrup in a slow and steady stream. Add 4 drops of food coloring.
- Once all incorporated, turn your mixer on medium high and beat until it has doubled in volume. Pour into your prepared dish and allow to set, uncovered, for at least three hours. Pour 2 cups of sugar into a gallon size plastic bag.
- Add 6 drops of food coloring to sugar and massage sugar and coloring together until color has been distributed. Lightly grease the cookie cutter with non-stick cooking spray.
- Cut out bunny shapes with cookie cutter.
- Place cut bunnies into bag with sugar and gently shake until fully covered, or simply pour sugar onto a cookie sheet and fully coat the bunnies.
- Sprinkle any remaining colored sugar evenly over prepared marshmallows.
Styrofoam ring- 1 large and 2 small for ears
Bags of pastel Easter eggs
Hot glue gun
- Ears can be attached with a wire or by tying the rings onto Mickey's head
- Glue each egg on individually.
- Make sure eggs are closed all of the way and then put a small line of glue down the center of the egg. Be sure to cover both sides of the egg so they don’t come apart.
- If you want, wrap some colored ribbon around the ring prior to gluing the eggs on.
- Attach a bow, you are done!
- 4 lbs. Yukon Gold potatoes, peeled, cut into 2” pieces
- 1 tablespoon kosher salt, plus more
- 1 1/2 whole milk
- 3 sprigs thyme (optional)
- 2 bay leaves
- 1 1/2 unsalted butter, plus more for serving
- Freshly ground black pepper
Place potatoes in a large pot and pour in cold water to cover by 1”. Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20–25 minutes (boiling will lead to waterlogged pieces).
Drain potatoes, reserving ½ cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1 minute.
Meanwhile, heat milk, thyme sprigs, if desired, bay leaves, and ¾ cup butter in a small saucepan over medium heat until butter is melted. Remove from heat.
Pass hot potatoes through a ricer into a large bowl (if allowed to cool, the potatoes will become gummy).
Remove herbs from warm milk mixture; discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon until combined and smooth; season with salt and pepper.
Serve mashed potatoes with a few pats of butter on top.
Do Ahead: Potatoes can be made 4 hours ahead. Pass through ricer into a large pot and cover. Just before serving, reheat over low, gently stirring in reserved potato cooking liquid as needed to loosen.