DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter
Oakland Social: Local Foodies Give Boozy Marshmallows an Edge
Gooey Valentine's Day Baked S'mores
Old-Fashioned Marshmallows
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They are just so adorable! So if you love a good sugar high, or just want to make your kids (or friends’ kids) really really happy (and watch them zoom around the house), then you need to get on this.\u003c/p>\n\u003cp>This kitchen project takes a little bit of prep. You’ll need to seek out some white lollipop sticks, green sour candy bites, and candy melts. I find candy melts kinda gross, but they do the trick really easily, and if you do it right, there is only a thin coating.\u003c/p>\n\u003cp>Instead of candy melts, you can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\" target=\"_blank\" rel=\"noopener\">use white chocolate\u003c/a>, but just be super careful not to overheat it when you melt it or it will seize up. I find the best way to melt white chocolate is in a bowl set over gently simmering water rather than in the microwave.\u003c/p>\n\u003cp>Also, you’ll want to color the white chocolate orange, so you will have to locate some oil-based or powdered food coloring. You can find it online fairly easily, but it’s not the same as the stuff you buy in the store. Liquid or gel food coloring (which is the stuff you find in the store) is alcohol-based, and will seize up your chocolate if you try to use it.\u003c/p>\n\u003cp>For this project, I used orange candy melts and amped up the color with oil-based orange food/candy coloring. You can decorate the pumpkins any way you like, but I found drawing faces in dark chocolate with a toothpick worked really well.\u003c/p>\n\u003cfigure id=\"attachment_112846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112846\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg\" alt=\"Candy-Dipped Marshmallow Pumpkins\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Candy-Dipped Marshmallow Pumpkins \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Candy-Dipped Marshmallow Pumpkins\u003c/h2>\n\u003cp>\u003cem>Makes 25 to 30 pumpkin pops\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Parchment or waxed paper\u003c/li>\n\u003cli>25 to 30 lollipop sticks\u003c/li>\n\u003cli>25 to 30 large, store-bought marshmallows\u003c/li>\n\u003cli>12 to 15 green sour candy bites (I used Green Apple Sour Punch Bites), halved crosswise\u003c/li>\n\u003cli>12 oz bag orange candy melts, or 12 oz white chocolate candy melts plus orange oil-based candy coloring\u003c/li>\n\u003cli>About 2 tbsp semisweet chocolate chips or chopped chocolate\u003c/li>\n\u003cli>Toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a large baking sheet with parchment or wax paper. Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112843\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg\" alt=\"Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. Add more orange candy coloring for a more vibrant color. (See notes above if using white chocolate.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112848\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg\" alt=\"In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112837\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg\" alt=\"Add more orange candy coloring for a more vibrant color.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add more orange candy coloring for a more vibrant color. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Dip the marshmallows into the melted mixture, coating them evenly all over (I used a small rubber spatula to help spread the coating over the marshmallow then rolled the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly). Set aside on the prepared baking sheet. Place a “stem” on top of each pumpkin (if you use the ones I used, they are hollow in the middle). Let sit until firm, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112842\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg\" alt=\"Dip the marshmallows into the melted mixture, coating them evenly all over.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the marshmallows into the melted mixture, coating them evenly all over. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg\" alt=\"Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg\" alt=\" Place a “stem” on top of each pumpkin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a “stem” on top of each pumpkin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the chocolate chips in a bowl in the microwave at 30 second intervals, stirring each time, until melted and smooth. Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. Let set until firm. Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112849\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg\" alt=\"Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112852\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-112852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops1500.jpg\" alt=\"Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Kids will go crazy for these candy-coated marshmallow pumpkin pops, a perfect treat for Halloween!","status":"publish","parent":0,"modified":1570571469,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":741},"headData":{"title":"Halloween Treats: Candy-Dipped Marshmallow Pumpkin Pops | KQED","description":"Kids will go crazy for these candy-coated marshmallow pumpkin pops, a perfect treat for Halloween!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"112655 http://ww2.kqed.org/bayareabites/?p=112655","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/25/halloween-treats-candy-dipped-marshmallow-pumpkin-pops/","disqusTitle":"Halloween Treats: Candy-Dipped Marshmallow Pumpkin Pops","path":"/bayareabites/112655/halloween-treats-candy-dipped-marshmallow-pumpkin-pops","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Everything really is better on a stick, and these amped up, sugar-rific pumpkin pops are no exception. They are just so adorable! So if you love a good sugar high, or just want to make your kids (or friends’ kids) really really happy (and watch them zoom around the house), then you need to get on this.\u003c/p>\n\u003cp>This kitchen project takes a little bit of prep. You’ll need to seek out some white lollipop sticks, green sour candy bites, and candy melts. I find candy melts kinda gross, but they do the trick really easily, and if you do it right, there is only a thin coating.\u003c/p>\n\u003cp>Instead of candy melts, you can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\" target=\"_blank\" rel=\"noopener\">use white chocolate\u003c/a>, but just be super careful not to overheat it when you melt it or it will seize up. I find the best way to melt white chocolate is in a bowl set over gently simmering water rather than in the microwave.\u003c/p>\n\u003cp>Also, you’ll want to color the white chocolate orange, so you will have to locate some oil-based or powdered food coloring. You can find it online fairly easily, but it’s not the same as the stuff you buy in the store. Liquid or gel food coloring (which is the stuff you find in the store) is alcohol-based, and will seize up your chocolate if you try to use it.\u003c/p>\n\u003cp>For this project, I used orange candy melts and amped up the color with oil-based orange food/candy coloring. You can decorate the pumpkins any way you like, but I found drawing faces in dark chocolate with a toothpick worked really well.\u003c/p>\n\u003cfigure id=\"attachment_112846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112846\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg\" alt=\"Candy-Dipped Marshmallow Pumpkins\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Candy-Dipped Marshmallow Pumpkins \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Candy-Dipped Marshmallow Pumpkins\u003c/h2>\n\u003cp>\u003cem>Makes 25 to 30 pumpkin pops\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Parchment or waxed paper\u003c/li>\n\u003cli>25 to 30 lollipop sticks\u003c/li>\n\u003cli>25 to 30 large, store-bought marshmallows\u003c/li>\n\u003cli>12 to 15 green sour candy bites (I used Green Apple Sour Punch Bites), halved crosswise\u003c/li>\n\u003cli>12 oz bag orange candy melts, or 12 oz white chocolate candy melts plus orange oil-based candy coloring\u003c/li>\n\u003cli>About 2 tbsp semisweet chocolate chips or chopped chocolate\u003c/li>\n\u003cli>Toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a large baking sheet with parchment or wax paper. Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112843\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg\" alt=\"Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. Add more orange candy coloring for a more vibrant color. (See notes above if using white chocolate.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112848\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg\" alt=\"In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112837\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg\" alt=\"Add more orange candy coloring for a more vibrant color.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add more orange candy coloring for a more vibrant color. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Dip the marshmallows into the melted mixture, coating them evenly all over (I used a small rubber spatula to help spread the coating over the marshmallow then rolled the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly). Set aside on the prepared baking sheet. Place a “stem” on top of each pumpkin (if you use the ones I used, they are hollow in the middle). Let sit until firm, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112842\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg\" alt=\"Dip the marshmallows into the melted mixture, coating them evenly all over.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the marshmallows into the melted mixture, coating them evenly all over. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg\" alt=\"Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg\" alt=\" Place a “stem” on top of each pumpkin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a “stem” on top of each pumpkin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the chocolate chips in a bowl in the microwave at 30 second intervals, stirring each time, until melted and smooth. Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. Let set until firm. Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112849\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg\" alt=\"Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112852\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-112852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops1500.jpg\" alt=\"Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112655/halloween-treats-candy-dipped-marshmallow-pumpkin-pops","authors":["5015","5014"],"series":["bayareabites_14959"],"categories":["bayareabites_1653","bayareabites_11028","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_416","bayareabites_41","bayareabites_11167","bayareabites_1511","bayareabites_14738"],"featImg":"bayareabites_112836","label":"bayareabites_14959"},"bayareabites_80502":{"type":"posts","id":"bayareabites_80502","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80502","score":null,"sort":[1397667360000]},"guestAuthors":[],"slug":"diy-peeps-embrace-the-simple-sugary-pleasure-of-homemade-marshmallow-peeps-this-easter","title":"DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter","publishDate":1397667360,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_80511\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\" alt=\"Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\" width=\"955\" height=\"605\" class=\"size-full wp-image-80511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I have eaten at least one marshmallow Peep every Easter Sunday as far back as I can remember. I can’t confirm the presence of Peeps in my house back in my toddler years, but I’m willing to guess that they made an appearance.\u003cbr>\n[aside postID=\"bayareabites_93590,bayareabites_104647\" label=\"Try More DIY\"]\u003cbr>\nMy mom, you see, has a fondness for the cottony, sugar-coated candies, and she still mails them to me from across the country every spring. (Never mind the fact that Peeps line the shelves of every supermarket and drugstore coast-to-coast come springtime.) As a kid, I relished this unabashed freedom to ruin dinner with an ungodly amount of sugar; I viewed the Peeps-bonanza a fair bribe for my cooperation during church. \u003c/p>\n\u003cp>These days, I’ll make my way through a single Peep, my reasoning powered more by nostalgia than desire. Store-bought Peeps are, after all, a sorry version of a marshmallow—a mere vehicle for a soda’s worth of sugar. But now that I’ve learned to make Peeps from scratch, I will likely up my intake. \u003c/p>\n\u003cfigure id=\"attachment_80513\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\" alt=\"You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\" width=\"1000\" height=\"759\" class=\"size-full wp-image-80513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, let’s get this straight: homemade Peeps are far from wholesome. Indeed, for the best results, granulated sugar and corn syrup are necessities. However, the flavor and texture of the DIY candies are exponentially better than the shrink-wrapped variety. I like to use organic cane sugar for its slightly more complex flavor, but traditional granulated sugar will work just fine. I use food coloring to dye the sugar for coating the Peeps, vanilla to flavor the marshmallow, and cocoa to form the eyes. You will also need a piping bag (use a disposable one for easy clean-up), a large (1/2-inch wide) piping tip, a stand mixer with a whisk attachment, and candy thermometer. \u003c/p>\n\u003cfigure id=\"attachment_80508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\" alt=\"Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\" width=\"1000\" height=\"690\" class=\"size-full wp-image-80508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, dye your sugar. I like to make classic yellow Peeps, but feel free to use any color you’d like. You could even go au natural. Measure out 2 cups of sugar into a large bowl and add 5 or 6 drops of food coloring. Use a spoon (or your hands if you don’t mind the mess) to rub the food coloring into the sand. Once the color is evenly distributed, you can choose to add more coloring if you want a more vibrant color. For this batch, I used 10 drops of yellow food coloring. Spread about half of the dyed sugar across a parchment paper-lined rimmed baking sheet. Save the rest in the bowl for later. Now is also a good time to fit the piping tip into the piping bag. Snip off the bottom of the piping bag and push the tip into the bottom. Continue to trim the bag until the piping tip fits perfectly in the hole in the bottom of the bag. Fold over the top 4 inches of the bag.\u003c/p>\n\u003cfigure id=\"attachment_80512\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\" alt=\"Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\" width=\"1000\" height=\"706\" class=\"size-full wp-image-80512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, bloom the gelatin in 1/3 cup of water. Gelatin is what provides the marshmallow mixture with structure. Almost all commercial marshmallows rely on gelatin, and it is the easiest to use at home. If you are vegan, there are resources online for learning to substitute other stabilizers, like agar, for the gelatin. Powdered gelatin must be hydrated (or bloomed) before use. To save bowls, I do this step in the bowl of my stand mixer. Stir the gelatin into the water until there are no longer any large clumps. The gelatin then needs to sit for around 10-15 minutes to soften. While the gelatin softens, make the sugar syrup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This sugar syrup is made from a mixture of water, sugar, and corn syrup. The corn syrup helps prevent the sugar from crystallizing and it also gives the Peeps the ideal chewy texture. That said, I have seen recipes for homemade Peeps that forgo corn syrup altogether. If you’re weary of corn syrup, you can try substituting it for an equal amount of granulated sugar. (But really, if you don’t want to eat a little corn syrup, you probably don’t want to eat Peeps either.) \u003c/p>\n\u003cfigure id=\"attachment_80516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\" alt=\"Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\" width=\"1000\" height=\"676\" class=\"size-full wp-image-80516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Boiling sugar syrup isn’t difficult, but there are a few tricks to making it foolproof. First, combine the corn syrup and water in a large saucepan. Then pour the sugar carefully into the center of the pot, making a mound that doesn’t touch the sides of the pot. Crystallization can happen when melted sugar gets stuck to the sides of the pot, so it’s best to avoid that problem from the get-go. Now bring the water up to a rolling boil over medium heat. While the mixture is heating, gently swirl the pot to slowly dissolve the sugar into the water. This will get easier as the sugar melts. Once the mound of sugar is gone, you can stop swirling the pan. Don’t stir it. \u003c/p>\n\u003cfigure id=\"attachment_80506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\" alt=\"The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\" width=\"1000\" height=\"697\" class=\"size-full wp-image-80506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Monitor the temperature of the sugar syrup as it boils; you’re looking for 245 degrees, or the firm-ball stage. Try to take the temperature of the syrup in 3 or 4 places as it is heating. Sugar tends to form heat pockets, and you’ll want to confirm that the entire mixture has reached 245 before moving on.\u003c/p>\n\u003cp>Once the syrup is cooked, remove the pot from the heat. Now turn the stand mixer to low. Carefully pour the sugar syrup into the gelatin while trying to avoid both the sides of the bowl and the whisk. If you hit the side, some of the sugar will likely harden on the bowl and not get mixed in. This problem is smaller than the splattering that could occur should you hit the whisk. In other words, you definitely want to stay away from the whisk. Once all of the sugar syrup has been mixed in, slowly raise the speed of the mixer to high. \u003c/p>\n\u003cfigure id=\"attachment_80517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\" alt=\"The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the marshmallow mixes, it will cool and increase in volume rapidly. You will notice the color change to white and the mixture will slowly lose its gloss. Once the mixture is thick, add 1 teaspoon of vanilla. Continue to beat until the marshmallow is very thick and does not stream down off of the whisk when pulled out of the bowl.\u003c/p>\n\u003cfigure id=\"attachment_80510\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\" alt=\"Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\" width=\"700\" height=\"876\" class=\"size-full wp-image-80510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now transfer the marshmallow mixture to the piping bag. To keep the marshmallow from falling out of the tip, make sure the bag is twisted right above the tip. Do your best to transfer all of the marshmallow mixture to the bag. Unfold the top of the bag and compress the marshmallow towards the tip.\u003c/p>\n\u003cfigure id=\"attachment_80514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\" alt=\"Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\" width=\"1000\" height=\"607\" class=\"size-full wp-image-80514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Here comes the tricky part: piping. I must admit that I never really got the hang of making perfect Peeps, so don’t sweat it if your Peeps look more like sea lions than baby chicks. They’ll still taste good. To shape the Peeps, start by forming the body: Hold the bag about 1 inch above the sugar-lined baking sheet at a 90-degree angle. Squeeze the marshmallow mixture out of the bag, allowing it to form a 1-inch round before beginning to taper. You should try to form a body in the shape of a fat tadpole. Release the pressure on the bag and pull the bag upwards to form the tail. You may need to wiggle the bag a little to get the marshmallow to separate.\u003c/p>\n\u003cfigure id=\"attachment_80515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\" alt=\"Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-80515\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Form the head by placing the bag at a 90-degree angle above the widest part of the body. Slow pipe more marshmallow mixture onto the body, moving the bag back towards the tail. Once you reach the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms something of a beak shape. Again, you will likely need to wiggle the bag a little to separate the Peep from the tip. Continue piping Peeps until you run out of marshmallow. If you need to do any touch ups or move the Peeps around on the tray, use slightly damp fingers. \u003c/p>\n\u003cfigure id=\"attachment_80507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\" alt=\"Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve piped all of the Peeps, sprinkle them with the remaining dyed sugar. I found that it was easiest to coat the tops and broad sides of the Peeps first, and then turning them to coat until the head, neck, and tail. Once they’ve got a layer of sugar, you should be able to handle them without sticking.\u003c/p>\n\u003cp>Finally, make the eyes. Some recipes called for making icing to paint onto the Peeps, but that additional process seemed unnecessary. All you really need is a little cocoa powder and water. I found that a 2:1 ratio of cocoa to water makes a good chocolate paint. Mix the cocoa and water together well to get out any errant clumps. Then use a toothpick to dot eyes and any other decorations you’d like to add to the Peeps. If you’re making Peeps with kids, you may want to let them take some creative license and transform the Peeps into marshmallow dinosaurs. (It wouldn’t be a stretch.)\u003c/p>\n\u003cfigure id=\"attachment_80509\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\" alt=\"Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\" width=\"1000\" height=\"656\" class=\"size-full wp-image-80509\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Let the decorated Peeps sit out at room temperature for 4 to 6 hours to let the marshmallow dry and set. You can eat them right away, but they will be extremely soft and messy. The Peeps will maintain their texture for 2 to 3 days, covered in an airtight container. If you like stale Peeps (I do), you can store them for much longer.\u003c/p>\n\u003ch3>Recipe: DIY Marshmallow Peeps\u003c/h3>\n\u003cp>\u003cem>Makes about 18 candies\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Large piping tips are often sold in sets of 10-15 tips. If you only want to buy the single tip used in this recipe, you will likely need to order it online or visit a specialty pastry store, like Spun Sugar in Berkeley. Disposable plastic piping bags are widely available online and at stores like Sur la Table. You will need a stand mixer for this recipe; it cannot be hand-whipped. The recipe can be easily doubled if necessary. You will not need to double the colored sugar mixture.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups granulated sugar\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>2 1/2 teaspoons (1 packet) unflavored gelatin\u003c/li>\n\u003cli>Water, at room temperature\u003c/li>\n\u003cli>1 tablespoon corn syrup\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>1 tablespoon cocoa powder\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong> \n\u003cli>Baking sheet\u003c/li>\n\u003cli>Parchment or wax paper\u003c/li>\n\u003cli>Disposable plastic piping bag\u003c/li>\n\u003cli>1/2-inch wide piping tip\u003c/li>\n\u003cli>Stand mixer with whisk attachment\u003c/li>\n\u003cli>Large saucepan\u003c/li>\n\u003cli>Instant-read or candy thermometer\u003c/li>\n\u003cli>Toothpick\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 2 cups of the granulated sugar in a large bowl. Add 5 to 10 drops of food coloring (in the color of your choice) to the sugar. Using a spoon or your fingers, mix the coloring evenly into the sugar. Add more color if necessary. Transfer half of the sugar onto a parchment- or wax paper-lined baking sheet, leaving the remaining sugar in the bowl. Set aside.\u003c/li>\n\u003cli>Fit a piping bag with a 1/2-inch wide round tip. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a whisk attachment, combine the gelatin with 1/3 cup water. Let gelatin sit while preparing the sugar syrup to let the gelatin soften.\u003c/li>\n\u003cli>In a large saucepan, combine the corn syrup with 1/4 cup water. Pour the remaining 1 cup sugar in the center of the pot so that it doesn’t touch the sides of the pan. Bring mixture to a boil over medium heat without stirring. Continue to cook without stirring until the mixture registers 245 degrees, gently swirling the pan to dissolve the sugar.\u003c/li>\n\u003cli>Turn mixer on to low speed and carefully pour the hot sugar syrup into the bowl with the gelatin. Gradually increase the mixer speed to high, and continue to mix until the mixture lightens in color, about 6 minutes. Beat in the vanilla. Continue to beat the mixer until the marshmallow has lost its gloss and is very thick, 1 to 3 more minutes. Using a spatula, transfer the marshmallow mixture to the piping bag.\u003c/li>\n\u003cli>Starting with the body, begin piping the Peeps onto the sugar-lined baking sheet: Hold the bag about 1 inch above the sugar at a 90-degree angle. Squeeze the marshmallow out of the bag, allowing it to form a 1-inch round before pulling it back towards you. Taper the marshmallow as you go, forming a body. Release the pressure on the bag and pull the bag upwards to form the tail. Form the head by placing the bag at a 90-degree angle above the widest part of the body. Pipe onto the body, moving the bag back towards the tail. Once reaching the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms a beak shape. Repeat with the remaining marshmallow mixture.\u003c/li>\n\u003cli>Using a spoon, sprinkle the Peeps to coat with the remaining 1 cup colored sugar.\u003c/li>\n\u003cli>Mix the cocoa powder with 1 1/2 teaspoons water until it forms a thick paste. Use a toothpick or thin brush to dab the chocolate mixture onto the Peeps to form eyes.\u003c/li>\n\u003cli>Let the Peeps sit out uncovered at room temperature for 4-6 hours to set the marshmallow before serving. Transfer to an airtight container for storage. The Peeps will keep for at least 2 to 3 days at room temperature.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Think you've outgrown marshmallow Peeps? Think again. The homemade version offers just as much fun and far more flavor than the original. Kate Williams will show you how to make them for Easter.","status":"publish","parent":0,"modified":1554151383,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":2571},"headData":{"title":"DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter | KQED","description":"Think you've outgrown marshmallow Peeps? Think again. The homemade version offers just as much fun and far more flavor than the original. Kate Williams will show you how to make them for Easter.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"80502 http://blogs.kqed.org/bayareabites/?p=80502","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/16/diy-peeps-embrace-the-simple-sugary-pleasure-of-homemade-marshmallow-peeps-this-easter/","disqusTitle":"DIY Peeps: Embrace The Simple Sugary Pleasure of Homemade Marshmallow Peeps this Easter","path":"/bayareabites/80502/diy-peeps-embrace-the-simple-sugary-pleasure-of-homemade-marshmallow-peeps-this-easter","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80511\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/finished-peeps-1.jpg\" alt=\"Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\" width=\"955\" height=\"605\" class=\"size-full wp-image-80511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade marshmallow Peeps are a fun treat for Easter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I have eaten at least one marshmallow Peep every Easter Sunday as far back as I can remember. I can’t confirm the presence of Peeps in my house back in my toddler years, but I’m willing to guess that they made an appearance.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_93590,bayareabites_104647","label":"Try More DIY "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMy mom, you see, has a fondness for the cottony, sugar-coated candies, and she still mails them to me from across the country every spring. (Never mind the fact that Peeps line the shelves of every supermarket and drugstore coast-to-coast come springtime.) As a kid, I relished this unabashed freedom to ruin dinner with an ungodly amount of sugar; I viewed the Peeps-bonanza a fair bribe for my cooperation during church. \u003c/p>\n\u003cp>These days, I’ll make my way through a single Peep, my reasoning powered more by nostalgia than desire. Store-bought Peeps are, after all, a sorry version of a marshmallow—a mere vehicle for a soda’s worth of sugar. But now that I’ve learned to make Peeps from scratch, I will likely up my intake. \u003c/p>\n\u003cfigure id=\"attachment_80513\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ingredients.jpg\" alt=\"You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\" width=\"1000\" height=\"759\" class=\"size-full wp-image-80513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll need lots of sugar, plus gelatin, food coloring, cocoa, and vanilla to make homemade Peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, let’s get this straight: homemade Peeps are far from wholesome. Indeed, for the best results, granulated sugar and corn syrup are necessities. However, the flavor and texture of the DIY candies are exponentially better than the shrink-wrapped variety. I like to use organic cane sugar for its slightly more complex flavor, but traditional granulated sugar will work just fine. I use food coloring to dye the sugar for coating the Peeps, vanilla to flavor the marshmallow, and cocoa to form the eyes. You will also need a piping bag (use a disposable one for easy clean-up), a large (1/2-inch wide) piping tip, a stand mixer with a whisk attachment, and candy thermometer. \u003c/p>\n\u003cfigure id=\"attachment_80508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coloring-2.jpg\" alt=\"Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\" width=\"1000\" height=\"690\" class=\"size-full wp-image-80508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use food coloring to dye sugar for coating the peeps. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, dye your sugar. I like to make classic yellow Peeps, but feel free to use any color you’d like. You could even go au natural. Measure out 2 cups of sugar into a large bowl and add 5 or 6 drops of food coloring. Use a spoon (or your hands if you don’t mind the mess) to rub the food coloring into the sand. Once the color is evenly distributed, you can choose to add more coloring if you want a more vibrant color. For this batch, I used 10 drops of yellow food coloring. Spread about half of the dyed sugar across a parchment paper-lined rimmed baking sheet. Save the rest in the bowl for later. Now is also a good time to fit the piping tip into the piping bag. Snip off the bottom of the piping bag and push the tip into the bottom. Continue to trim the bag until the piping tip fits perfectly in the hole in the bottom of the bag. Fold over the top 4 inches of the bag.\u003c/p>\n\u003cfigure id=\"attachment_80512\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/gelatin-bloomed.jpg\" alt=\"Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\" width=\"1000\" height=\"706\" class=\"size-full wp-image-80512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the gelatin is properly hydrated (or bloomed) it will form a clear, springy gel in the bottom of the mixing bowl. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, bloom the gelatin in 1/3 cup of water. Gelatin is what provides the marshmallow mixture with structure. Almost all commercial marshmallows rely on gelatin, and it is the easiest to use at home. If you are vegan, there are resources online for learning to substitute other stabilizers, like agar, for the gelatin. Powdered gelatin must be hydrated (or bloomed) before use. To save bowls, I do this step in the bowl of my stand mixer. Stir the gelatin into the water until there are no longer any large clumps. The gelatin then needs to sit for around 10-15 minutes to soften. While the gelatin softens, make the sugar syrup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This sugar syrup is made from a mixture of water, sugar, and corn syrup. The corn syrup helps prevent the sugar from crystallizing and it also gives the Peeps the ideal chewy texture. That said, I have seen recipes for homemade Peeps that forgo corn syrup altogether. If you’re weary of corn syrup, you can try substituting it for an equal amount of granulated sugar. (But really, if you don’t want to eat a little corn syrup, you probably don’t want to eat Peeps either.) \u003c/p>\n\u003cfigure id=\"attachment_80516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sugar-in-pot.jpg\" alt=\"Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\" width=\"1000\" height=\"676\" class=\"size-full wp-image-80516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the sugar into the center of the saucepan to avoid hitting the sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Boiling sugar syrup isn’t difficult, but there are a few tricks to making it foolproof. First, combine the corn syrup and water in a large saucepan. Then pour the sugar carefully into the center of the pot, making a mound that doesn’t touch the sides of the pot. Crystallization can happen when melted sugar gets stuck to the sides of the pot, so it’s best to avoid that problem from the get-go. Now bring the water up to a rolling boil over medium heat. While the mixture is heating, gently swirl the pot to slowly dissolve the sugar into the water. This will get easier as the sugar melts. Once the mound of sugar is gone, you can stop swirling the pan. Don’t stir it. \u003c/p>\n\u003cfigure id=\"attachment_80506\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/at-temp.jpg\" alt=\"The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\" width=\"1000\" height=\"697\" class=\"size-full wp-image-80506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar syrup for Peeps needs to be cooked to 245 degrees, or the firm-ball stage to ensure that the marshmallow mixture will set properly when it is piped. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Monitor the temperature of the sugar syrup as it boils; you’re looking for 245 degrees, or the firm-ball stage. Try to take the temperature of the syrup in 3 or 4 places as it is heating. Sugar tends to form heat pockets, and you’ll want to confirm that the entire mixture has reached 245 before moving on.\u003c/p>\n\u003cp>Once the syrup is cooked, remove the pot from the heat. Now turn the stand mixer to low. Carefully pour the sugar syrup into the gelatin while trying to avoid both the sides of the bowl and the whisk. If you hit the side, some of the sugar will likely harden on the bowl and not get mixed in. This problem is smaller than the splattering that could occur should you hit the whisk. In other words, you definitely want to stay away from the whisk. Once all of the sugar syrup has been mixed in, slowly raise the speed of the mixer to high. \u003c/p>\n\u003cfigure id=\"attachment_80517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/whipping-marshmallow.jpg\" alt=\"The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-80517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The marshmallow mixture must be whipped for a long time to add volume while it cools. You’ll know it is ready when the mixture loses its gloss and holds tightly to the whisk. The marshmallow mixture on the left is glossy and trails off of the beater; it is not quite finished. The marshmallow mixture on the right is matte and forms a stiff mound on the whisk; it is ready to go. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the marshmallow mixes, it will cool and increase in volume rapidly. You will notice the color change to white and the mixture will slowly lose its gloss. Once the mixture is thick, add 1 teaspoon of vanilla. Continue to beat until the marshmallow is very thick and does not stream down off of the whisk when pulled out of the bowl.\u003c/p>\n\u003cfigure id=\"attachment_80510\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filling-piping-bag.jpg\" alt=\"Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\" width=\"700\" height=\"876\" class=\"size-full wp-image-80510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to twist and pinch the bottom of the piping bag to prevent the marshmallow mixture from leaking out while it is being added to the piping bag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now transfer the marshmallow mixture to the piping bag. To keep the marshmallow from falling out of the tip, make sure the bag is twisted right above the tip. Do your best to transfer all of the marshmallow mixture to the bag. Unfold the top of the bag and compress the marshmallow towards the tip.\u003c/p>\n\u003cfigure id=\"attachment_80514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-body.jpg\" alt=\"Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\" width=\"1000\" height=\"607\" class=\"size-full wp-image-80514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start by piping the body of the Peep on to the sugar-lined baking sheet. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Here comes the tricky part: piping. I must admit that I never really got the hang of making perfect Peeps, so don’t sweat it if your Peeps look more like sea lions than baby chicks. They’ll still taste good. To shape the Peeps, start by forming the body: Hold the bag about 1 inch above the sugar-lined baking sheet at a 90-degree angle. Squeeze the marshmallow mixture out of the bag, allowing it to form a 1-inch round before beginning to taper. You should try to form a body in the shape of a fat tadpole. Release the pressure on the bag and pull the bag upwards to form the tail. You may need to wiggle the bag a little to get the marshmallow to separate.\u003c/p>\n\u003cfigure id=\"attachment_80515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/piping-head.jpg\" alt=\"Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-80515\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pipe a smaller mound of marshmallow mixture on top of the body to form the head, snaking the direction of the marshmallow to form a beak. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Form the head by placing the bag at a 90-degree angle above the widest part of the body. Slow pipe more marshmallow mixture onto the body, moving the bag back towards the tail. Once you reach the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms something of a beak shape. Again, you will likely need to wiggle the bag a little to separate the Peep from the tip. Continue piping Peeps until you run out of marshmallow. If you need to do any touch ups or move the Peeps around on the tray, use slightly damp fingers. \u003c/p>\n\u003cfigure id=\"attachment_80507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coating-in-sugar.jpg\" alt=\"Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coat the piped Peeps with the remaining dyed sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve piped all of the Peeps, sprinkle them with the remaining dyed sugar. I found that it was easiest to coat the tops and broad sides of the Peeps first, and then turning them to coat until the head, neck, and tail. Once they’ve got a layer of sugar, you should be able to handle them without sticking.\u003c/p>\n\u003cp>Finally, make the eyes. Some recipes called for making icing to paint onto the Peeps, but that additional process seemed unnecessary. All you really need is a little cocoa powder and water. I found that a 2:1 ratio of cocoa to water makes a good chocolate paint. Mix the cocoa and water together well to get out any errant clumps. Then use a toothpick to dot eyes and any other decorations you’d like to add to the Peeps. If you’re making Peeps with kids, you may want to let them take some creative license and transform the Peeps into marshmallow dinosaurs. (It wouldn’t be a stretch.)\u003c/p>\n\u003cfigure id=\"attachment_80509\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/eyes-2.jpg\" alt=\"Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\" width=\"1000\" height=\"656\" class=\"size-full wp-image-80509\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a mixture of cocoa powder and water to form the eyes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Let the decorated Peeps sit out at room temperature for 4 to 6 hours to let the marshmallow dry and set. You can eat them right away, but they will be extremely soft and messy. The Peeps will maintain their texture for 2 to 3 days, covered in an airtight container. If you like stale Peeps (I do), you can store them for much longer.\u003c/p>\n\u003ch3>Recipe: DIY Marshmallow Peeps\u003c/h3>\n\u003cp>\u003cem>Makes about 18 candies\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Large piping tips are often sold in sets of 10-15 tips. If you only want to buy the single tip used in this recipe, you will likely need to order it online or visit a specialty pastry store, like Spun Sugar in Berkeley. Disposable plastic piping bags are widely available online and at stores like Sur la Table. You will need a stand mixer for this recipe; it cannot be hand-whipped. The recipe can be easily doubled if necessary. You will not need to double the colored sugar mixture.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups granulated sugar\u003c/li>\n\u003cli>Food coloring\u003c/li>\n\u003cli>2 1/2 teaspoons (1 packet) unflavored gelatin\u003c/li>\n\u003cli>Water, at room temperature\u003c/li>\n\u003cli>1 tablespoon corn syrup\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>1 tablespoon cocoa powder\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong> \n\u003cli>Baking sheet\u003c/li>\n\u003cli>Parchment or wax paper\u003c/li>\n\u003cli>Disposable plastic piping bag\u003c/li>\n\u003cli>1/2-inch wide piping tip\u003c/li>\n\u003cli>Stand mixer with whisk attachment\u003c/li>\n\u003cli>Large saucepan\u003c/li>\n\u003cli>Instant-read or candy thermometer\u003c/li>\n\u003cli>Toothpick\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 2 cups of the granulated sugar in a large bowl. Add 5 to 10 drops of food coloring (in the color of your choice) to the sugar. Using a spoon or your fingers, mix the coloring evenly into the sugar. Add more color if necessary. Transfer half of the sugar onto a parchment- or wax paper-lined baking sheet, leaving the remaining sugar in the bowl. Set aside.\u003c/li>\n\u003cli>Fit a piping bag with a 1/2-inch wide round tip. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a whisk attachment, combine the gelatin with 1/3 cup water. Let gelatin sit while preparing the sugar syrup to let the gelatin soften.\u003c/li>\n\u003cli>In a large saucepan, combine the corn syrup with 1/4 cup water. Pour the remaining 1 cup sugar in the center of the pot so that it doesn’t touch the sides of the pan. Bring mixture to a boil over medium heat without stirring. Continue to cook without stirring until the mixture registers 245 degrees, gently swirling the pan to dissolve the sugar.\u003c/li>\n\u003cli>Turn mixer on to low speed and carefully pour the hot sugar syrup into the bowl with the gelatin. Gradually increase the mixer speed to high, and continue to mix until the mixture lightens in color, about 6 minutes. Beat in the vanilla. Continue to beat the mixer until the marshmallow has lost its gloss and is very thick, 1 to 3 more minutes. Using a spatula, transfer the marshmallow mixture to the piping bag.\u003c/li>\n\u003cli>Starting with the body, begin piping the Peeps onto the sugar-lined baking sheet: Hold the bag about 1 inch above the sugar at a 90-degree angle. Squeeze the marshmallow out of the bag, allowing it to form a 1-inch round before pulling it back towards you. Taper the marshmallow as you go, forming a body. Release the pressure on the bag and pull the bag upwards to form the tail. Form the head by placing the bag at a 90-degree angle above the widest part of the body. Pipe onto the body, moving the bag back towards the tail. Once reaching the middle of the body, reverse directions and move the bag back towards the front. At the same time, release pressure on the bag so that the marshmallow stops flowing and forms a beak shape. Repeat with the remaining marshmallow mixture.\u003c/li>\n\u003cli>Using a spoon, sprinkle the Peeps to coat with the remaining 1 cup colored sugar.\u003c/li>\n\u003cli>Mix the cocoa powder with 1 1/2 teaspoons water until it forms a thick paste. Use a toothpick or thin brush to dab the chocolate mixture onto the Peeps to form eyes.\u003c/li>\n\u003cli>Let the Peeps sit out uncovered at room temperature for 4-6 hours to set the marshmallow before serving. Transfer to an airtight container for storage. The Peeps will keep for at least 2 to 3 days at room temperature.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80502/diy-peeps-embrace-the-simple-sugary-pleasure-of-homemade-marshmallow-peeps-this-easter","authors":["5485"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_2638","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_987","bayareabites_2044","bayareabites_11167","bayareabites_2043","bayareabites_14738","bayareabites_8986"],"featImg":"bayareabites_80518","label":"bayareabites"},"bayareabites_66491":{"type":"posts","id":"bayareabites_66491","meta":{"index":"posts_1591205157","site":"bayareabites","id":"66491","score":null,"sort":[1374879586000]},"guestAuthors":[],"slug":"oakland-social-local-foodies-give-boozy-marshmallows-an-edge","title":"Oakland Social: Local Foodies Give Boozy Marshmallows an Edge","publishDate":1374879586,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_66497\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/sugar_knife-659x439.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/sugar_knife-659x439.jpg\" alt=\"Oakland's Sugar Knife makes boozy gourmet marshmallows and brittle, a.k.a., candy for adults. Photo courtesy Sugar Knife\" width=\"659\" height=\"439\" class=\"size-full wp-image-66497\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland's Sugar Knife makes boozy gourmet marshmallows and brittle, a.k.a., candy for adults. Photo courtesy Sugar Knife\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/bonnafied/\">Bonnie Chan\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/07/oakland-social-local-foodies-give-marshmallows-an-edge/\">Oakland Local\u003c/a> (7/19/13)\u003c/p>\n\u003cp>According to Jenna Keys, the origin story of her Oakland-based artisan candy company is very much a “typical foodie story.” For Keys, making candy was a longtime hobby, not a professional aspiration. But when she made batches of alcohol-spiked marshmallows for family a couple of Christmases ago, her treats were such a hit that she began getting requests from friends and bringing her creations to parties.\u003c/p>\n\u003cp>It would be an oversimplification to say that the rest is history but, just seven months into business, \u003ca href=\"http://sugarknife.com/\">Sugar Knife\u003c/a> is the sweet-talk of the town. Keys and her fiancé/business partner, Josh Gillespie, are finding that the demand for their booze-spiked marshmallows and brittle is now higher than two people can hope to meet, even working overtime.\u003c/p>\n\u003cp>“It’s been crazy. It’s been absolutely whirlwind,” Keys said. “You can’t read enough books or enough experiences on blogs to prepare you for creating a small foodie business.”\u003c/p>\n\u003cfigure id=\"attachment_66496\" class=\"wp-caption aligncenter\" style=\"max-width: 850px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/20130716_sugarknife_bec_IMG_7633.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/20130716_sugarknife_bec_IMG_7633.jpg\" alt=\"I met up with Sugar Knife’s Jenna Keys for (what else?) happy hour at Heart and Dagger Saloon. (Photo by Bonnie Chan)\" width=\"850\" height=\"567\" class=\"size-full wp-image-66496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I met up with Sugar Knife’s Jenna Keys for (what else?) happy hour at Heart and Dagger Saloon. (Photo by Bonnie Chan)\u003c/figcaption>\u003c/figure>\n\u003cp>Sugar Knife’s basic mission is to marry sugar and booze. That mission is manifested in artisanal, small-batch marshmallows and brittle made by hand with all-natural ingredients, and with an array of mouth-watering ingredient combinations fit for any gourmand. Marshmallow flavors, for example, include “Black Irish,” made of Guinness stout, chocolate, and chocolate-covered pretzels and the cheekily-named “You Fancy, Huh?”, made of strawberries and champagne, all priced at $7 for a half-dozen or $12 for a dozen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Brittle options include “The Filthy Pig,” an understandably popular brittle made with Bulleit bourbon, bacon and pecans; “Blonde at the Bar,” made with Blue Moon beer, almonds and orange zest; and a Makers Mark-cranberry-almond brittle called “Bourbonberry,” all at $6-7 for a two-ounce bag.\u003c/p>\n\u003cp>Sugar and booze. Happily married, with just a little bit of a nutty dark side to their union.\u003c/p>\n\u003cp>“We’re trying to create an urban candy store with an edge,” Keys said. “From the beginning, I had an idea of how I wanted this [business] to look. There’s no shortage of candy companies, but they all sort of have this same baby-shower-ish look with bows and frills, and that was neither us as people nor us as a company.”\u003c/p>\n\u003cp>Keys says that they draw inspiration for their candy flavors and monikers from a wide variety of sources. The “Cookies and C.R.E.A.M.” marshmallow owes its name to Keys’ and Gillespie’s love for the Wu Tang Clan. The “Lemonage à Trois” marshmallow was created out of a trip to Sorrento, Italy, the birthplace of the Limoncello that they incorporated into the lemon-flavored puff.\u003c/p>\n\u003cp>You’ll find homages to Oakland, too, in marshmallows called “Town Biz” and “Hella Frangelica.” An Oakland-inspired pistachio-and-amaretto marshmallow creation was born after Keys and Gillespie got stopped by a sideshow outside of the Oakland Coliseum while trying to get home from a Warriors game.\u003c/p>\n\u003cp>“I had a bag of pistachios that I had smuggled successfully into the Coliseum that we never got to eat, so we basically just sat back and cracked our pistachios and watched [the sideshow],” Keys said. “It was such a quintessential Oakland moment, and when it came time to name the marshmallow, it was obviously ‘Ghostride the Whip.’”\u003c/p>\n\u003cp>Currently Sugar Knife makes its treats available via their \u003ca href=\"http://cart.sugarknife.com/products/\">online store\u003c/a> and at select Oakland retailers. Keys and Gillespie have found themselves shipping orders everywhere from Australia to Slovakia, have created a custom flavor for a Vegas showgirl’s retirement party, and have hosted a make-your-own s’mores bar for First Friday at Uptown Kitchen. And, just recently, Sugar Knife has teamed up with famed local chocolatier \u003ca href=\"http://michaelmischerchocolates.com/\">Michael Mischer\u003c/a> to offer chocolate-dipped treats.\u003c/p>\n\u003cp>Where you come in: Find a way to enjoy these pillowy, silky sweet treats at their finest. One of Sugar Knife’s serving suggestions for their “Apple Pie” marshmallow is to eat it hot off of the campfire between two oatmeal cookies. Or try a gourmet s’more incorporating marshmallow, graham cracker and bacon.\u003c/p>\n\u003cp>However you do it, make sure you do it with a side of booze.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://oaklandlocal.com/tags/oakland-social/\">Oakland Social\u003c/a> is a weekly arts and culture column devoted to upcoming events, new places, and narratives about going out in Oakland.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Jenna Keys mission is to marry sugar and booze through her Oakland-based artisan candy company, SugarKnife.","status":"publish","parent":0,"modified":1374879586,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":817},"headData":{"title":"Oakland Social: Local Foodies Give Boozy Marshmallows an Edge | KQED","description":"Jenna Keys mission is to marry sugar and booze through her Oakland-based artisan candy company, SugarKnife.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"66491 http://blogs.kqed.org/bayareabites/?p=66491","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/26/oakland-social-local-foodies-give-boozy-marshmallows-an-edge/","disqusTitle":"Oakland Social: Local Foodies Give Boozy Marshmallows an Edge","path":"/bayareabites/66491/oakland-social-local-foodies-give-boozy-marshmallows-an-edge","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66497\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/sugar_knife-659x439.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/sugar_knife-659x439.jpg\" alt=\"Oakland's Sugar Knife makes boozy gourmet marshmallows and brittle, a.k.a., candy for adults. Photo courtesy Sugar Knife\" width=\"659\" height=\"439\" class=\"size-full wp-image-66497\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland's Sugar Knife makes boozy gourmet marshmallows and brittle, a.k.a., candy for adults. Photo courtesy Sugar Knife\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/bonnafied/\">Bonnie Chan\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/07/oakland-social-local-foodies-give-marshmallows-an-edge/\">Oakland Local\u003c/a> (7/19/13)\u003c/p>\n\u003cp>According to Jenna Keys, the origin story of her Oakland-based artisan candy company is very much a “typical foodie story.” For Keys, making candy was a longtime hobby, not a professional aspiration. But when she made batches of alcohol-spiked marshmallows for family a couple of Christmases ago, her treats were such a hit that she began getting requests from friends and bringing her creations to parties.\u003c/p>\n\u003cp>It would be an oversimplification to say that the rest is history but, just seven months into business, \u003ca href=\"http://sugarknife.com/\">Sugar Knife\u003c/a> is the sweet-talk of the town. Keys and her fiancé/business partner, Josh Gillespie, are finding that the demand for their booze-spiked marshmallows and brittle is now higher than two people can hope to meet, even working overtime.\u003c/p>\n\u003cp>“It’s been crazy. It’s been absolutely whirlwind,” Keys said. “You can’t read enough books or enough experiences on blogs to prepare you for creating a small foodie business.”\u003c/p>\n\u003cfigure id=\"attachment_66496\" class=\"wp-caption aligncenter\" style=\"max-width: 850px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/20130716_sugarknife_bec_IMG_7633.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/20130716_sugarknife_bec_IMG_7633.jpg\" alt=\"I met up with Sugar Knife’s Jenna Keys for (what else?) happy hour at Heart and Dagger Saloon. (Photo by Bonnie Chan)\" width=\"850\" height=\"567\" class=\"size-full wp-image-66496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I met up with Sugar Knife’s Jenna Keys for (what else?) happy hour at Heart and Dagger Saloon. (Photo by Bonnie Chan)\u003c/figcaption>\u003c/figure>\n\u003cp>Sugar Knife’s basic mission is to marry sugar and booze. That mission is manifested in artisanal, small-batch marshmallows and brittle made by hand with all-natural ingredients, and with an array of mouth-watering ingredient combinations fit for any gourmand. Marshmallow flavors, for example, include “Black Irish,” made of Guinness stout, chocolate, and chocolate-covered pretzels and the cheekily-named “You Fancy, Huh?”, made of strawberries and champagne, all priced at $7 for a half-dozen or $12 for a dozen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Brittle options include “The Filthy Pig,” an understandably popular brittle made with Bulleit bourbon, bacon and pecans; “Blonde at the Bar,” made with Blue Moon beer, almonds and orange zest; and a Makers Mark-cranberry-almond brittle called “Bourbonberry,” all at $6-7 for a two-ounce bag.\u003c/p>\n\u003cp>Sugar and booze. Happily married, with just a little bit of a nutty dark side to their union.\u003c/p>\n\u003cp>“We’re trying to create an urban candy store with an edge,” Keys said. “From the beginning, I had an idea of how I wanted this [business] to look. There’s no shortage of candy companies, but they all sort of have this same baby-shower-ish look with bows and frills, and that was neither us as people nor us as a company.”\u003c/p>\n\u003cp>Keys says that they draw inspiration for their candy flavors and monikers from a wide variety of sources. The “Cookies and C.R.E.A.M.” marshmallow owes its name to Keys’ and Gillespie’s love for the Wu Tang Clan. The “Lemonage à Trois” marshmallow was created out of a trip to Sorrento, Italy, the birthplace of the Limoncello that they incorporated into the lemon-flavored puff.\u003c/p>\n\u003cp>You’ll find homages to Oakland, too, in marshmallows called “Town Biz” and “Hella Frangelica.” An Oakland-inspired pistachio-and-amaretto marshmallow creation was born after Keys and Gillespie got stopped by a sideshow outside of the Oakland Coliseum while trying to get home from a Warriors game.\u003c/p>\n\u003cp>“I had a bag of pistachios that I had smuggled successfully into the Coliseum that we never got to eat, so we basically just sat back and cracked our pistachios and watched [the sideshow],” Keys said. “It was such a quintessential Oakland moment, and when it came time to name the marshmallow, it was obviously ‘Ghostride the Whip.’”\u003c/p>\n\u003cp>Currently Sugar Knife makes its treats available via their \u003ca href=\"http://cart.sugarknife.com/products/\">online store\u003c/a> and at select Oakland retailers. Keys and Gillespie have found themselves shipping orders everywhere from Australia to Slovakia, have created a custom flavor for a Vegas showgirl’s retirement party, and have hosted a make-your-own s’mores bar for First Friday at Uptown Kitchen. And, just recently, Sugar Knife has teamed up with famed local chocolatier \u003ca href=\"http://michaelmischerchocolates.com/\">Michael Mischer\u003c/a> to offer chocolate-dipped treats.\u003c/p>\n\u003cp>Where you come in: Find a way to enjoy these pillowy, silky sweet treats at their finest. One of Sugar Knife’s serving suggestions for their “Apple Pie” marshmallow is to eat it hot off of the campfire between two oatmeal cookies. Or try a gourmet s’more incorporating marshmallow, graham cracker and bacon.\u003c/p>\n\u003cp>However you do it, make sure you do it with a side of booze.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://oaklandlocal.com/tags/oakland-social/\">Oakland Social\u003c/a> is a weekly arts and culture column devoted to upcoming events, new places, and narratives about going out in Oakland.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/66491/oakland-social-local-foodies-give-boozy-marshmallows-an-edge","authors":["5475"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_1875","bayareabites_12093"],"tags":["bayareabites_12094","bayareabites_416","bayareabites_12095","bayareabites_11167","bayareabites_14757","bayareabites_12096","bayareabites_12097"],"featImg":"bayareabites_66497","label":"bayareabites"},"bayareabites_56275":{"type":"posts","id":"bayareabites_56275","meta":{"index":"posts_1591205157","site":"bayareabites","id":"56275","score":null,"sort":[1360357558000]},"guestAuthors":[],"slug":"gooey-valentines-day-baked-smores","title":"Gooey Valentine's Day Baked S'mores","publishDate":1360357558,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Valentine's Day is next week and while a box of chocolates and flowers might earn you some points, you'll definitely score by making something homemade. And you don't even have to create something overly complicated. It's the thought that counts... So, here is a heartfelt and handmade recipe for Gooey Baked S'mores. \u003c/p>\n\u003cp>Plop a heart-shaped marshmallow on top of some chocolate and a graham cracker, light it on fire and you are set! It is that easy. And that tasty!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9843.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9843.jpg\" alt=\"Gooey Valentine's Day Baked S'mores\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56278\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 graham crackers, broken in half\u003c/li>\n\u003cli>1 milk chocolate bar, broken into chunks\u003c/li>\n\u003cli>6 \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/07/old-fashioned-marshmallows/\" title=\"Old-Fashioned Marshmallows\">homemade marshmallow hearts\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. What is a Valentine's Day recipe without heart-shaped things? So, we are going to use heart-shaped marshmallows. Using a heart-shaped cookie cutter, cut a marshmallow cake into tiny little hearts. See \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/07/old-fashioned-marshmallows/\" title=\"Old-Fashioned Marshmallows\">my recipe for old-fashioned marshmallows\u003c/a> to learn how to make that cake.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9725.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9725.jpg\" alt=\"Heart-Shaped Marshmallows\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56282\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Now line a baking sheet with parchment paper and place the graham crackers on it, evenly spaced.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9776.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9776.jpg\" alt=\"Graham Crackers\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56281\">\u003c/a>\u003c/p>\n\u003cp>3. Place a chunk of chocolate on top of each graham cracker, sneaking a few nibbles for yourself, of course. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9811.jpg\" alt=\"Chocolate\" width=\"1000\" height=\"742\" class=\"alignnone size-full wp-image-56280\">\u003c/a>\u003c/p>\n\u003cp>4. Place the baking sheet in the broiler for about 60 seconds, making sure not to burn the crackers like I did. Oops! You want the chocolate to be melted enough that it is warm and gooey but not dripping all over the place.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9826.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9826.jpg\" alt=\"Making S'mores\" width=\"1000\" height=\"756\" class=\"alignnone size-full wp-image-56279\">\u003c/a>\u003c/p>\n\u003cp>5. Remove the baking sheet and place a marshmallow atop each s'mores-to-be, pushing it gently into the gooey chocolate.\u003c/p>\n\u003cp>6. Using a cooking torch, brûlée each marshmallow until it is nice and toasty. Seriously, I don't think there is a better smell than toasting marshmallows. It's intoxicating!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9892.jpg\" alt=\"Gooey Valentine's Day Baked S'mores\" width=\"910\" height=\"1000\" class=\"alignnone size-full wp-image-56276\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9845.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9845.jpg\" alt=\"Gooey Valentine's Day Baked S'mores\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56277\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Valentine's Day is next week and while a box of chocolates and flowers might earn you some points, you'll definitely score by making something homemade. And you don't even have to create something overly complicated. It's the thought that counts... So, here is a heartfelt and handmade recipe for Gooey Baked S'mores. ","status":"publish","parent":0,"modified":1429838613,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":295},"headData":{"title":"Gooey Valentine's Day Baked S'mores | KQED","description":"Valentine's Day is next week and while a box of chocolates and flowers might earn you some points, you'll definitely score by making something homemade. And you don't even have to create something overly complicated. It's the thought that counts... So, here is a heartfelt and handmade recipe for Gooey Baked S'mores. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"56275 http://blogs.kqed.org/bayareabites/?p=56275","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/08/gooey-valentines-day-baked-smores/","disqusTitle":"Gooey Valentine's Day Baked S'mores","videoEmbed":"http://www.youtube.com/embed/4XXs5on-udM","path":"/bayareabites/56275/gooey-valentines-day-baked-smores","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Valentine's Day is next week and while a box of chocolates and flowers might earn you some points, you'll definitely score by making something homemade. And you don't even have to create something overly complicated. It's the thought that counts... So, here is a heartfelt and handmade recipe for Gooey Baked S'mores. \u003c/p>\n\u003cp>Plop a heart-shaped marshmallow on top of some chocolate and a graham cracker, light it on fire and you are set! It is that easy. And that tasty!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9843.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9843.jpg\" alt=\"Gooey Valentine's Day Baked S'mores\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56278\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 graham crackers, broken in half\u003c/li>\n\u003cli>1 milk chocolate bar, broken into chunks\u003c/li>\n\u003cli>6 \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/07/old-fashioned-marshmallows/\" title=\"Old-Fashioned Marshmallows\">homemade marshmallow hearts\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. What is a Valentine's Day recipe without heart-shaped things? So, we are going to use heart-shaped marshmallows. Using a heart-shaped cookie cutter, cut a marshmallow cake into tiny little hearts. See \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/07/old-fashioned-marshmallows/\" title=\"Old-Fashioned Marshmallows\">my recipe for old-fashioned marshmallows\u003c/a> to learn how to make that cake.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9725.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9725.jpg\" alt=\"Heart-Shaped Marshmallows\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56282\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Now line a baking sheet with parchment paper and place the graham crackers on it, evenly spaced.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9776.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9776.jpg\" alt=\"Graham Crackers\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56281\">\u003c/a>\u003c/p>\n\u003cp>3. Place a chunk of chocolate on top of each graham cracker, sneaking a few nibbles for yourself, of course. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9811.jpg\" alt=\"Chocolate\" width=\"1000\" height=\"742\" class=\"alignnone size-full wp-image-56280\">\u003c/a>\u003c/p>\n\u003cp>4. Place the baking sheet in the broiler for about 60 seconds, making sure not to burn the crackers like I did. Oops! You want the chocolate to be melted enough that it is warm and gooey but not dripping all over the place.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9826.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9826.jpg\" alt=\"Making S'mores\" width=\"1000\" height=\"756\" class=\"alignnone size-full wp-image-56279\">\u003c/a>\u003c/p>\n\u003cp>5. Remove the baking sheet and place a marshmallow atop each s'mores-to-be, pushing it gently into the gooey chocolate.\u003c/p>\n\u003cp>6. Using a cooking torch, brûlée each marshmallow until it is nice and toasty. Seriously, I don't think there is a better smell than toasting marshmallows. It's intoxicating!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9892.jpg\" alt=\"Gooey Valentine's Day Baked S'mores\" width=\"910\" height=\"1000\" class=\"alignnone size-full wp-image-56276\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9845.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9845.jpg\" alt=\"Gooey Valentine's Day Baked S'mores\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56277\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/56275/gooey-valentines-day-baked-smores","authors":["5362"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_12","bayareabites_1593","bayareabites_13034","bayareabites_316"],"tags":["bayareabites_11175","bayareabites_147","bayareabites_49","bayareabites_11167","bayareabites_11174","bayareabites_81"],"featImg":"bayareabites_56278","label":"bayareabites"},"bayareabites_56164":{"type":"posts","id":"bayareabites_56164","meta":{"index":"posts_1591205157","site":"bayareabites","id":"56164","score":null,"sort":[1360267067000]},"guestAuthors":[],"slug":"old-fashioned-marshmallows","title":"Old-Fashioned Marshmallows","publishDate":1360267067,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I admit, I feel a bit hypocritical eating marshmallows, which is why I don't do it very often. This conflict is rooted in not having eaten meat in 20-plus years. And while I do identify as vegetarian, marshmallows--unlike myself--are not. Conventional marshmallows have gelatin in them, a substance made from boiled animal bones. \u003c/p>\n\u003cp>That said, I am not sure the vegan or vegetarian ones are much better for me (or you). They are pumped full of things I cannot pronounce and to me, that is just as bad. So here you go...old-fashioned marshmallows.\u003c/p>\n\u003cp>And let me just add this, I toasted one of these babies with a cooking torch and OH MY GOD, there is nothing better than a fresh marshmallow toasted--to die for! Oh, and stay on the look out, this recipe is the beginning. I will be using these marshmallows for my Valentine's Day recipe which is coming out tomorrow. It's dripping with warm chocolate and oozing with gooey marshmallow. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9673.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9673.jpg\" alt=\"Old Fashioned Marshmallows\" width=\"1000\" height=\"896\" class=\"alignnone size-full wp-image-56207\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>2 tablespoons gelatin (2 envelopes Knox)\u003c/li>\n\u003cli>1 cup cold water, divided\u003c/li>\n\u003cli>2 cups granulated sugar\u003c/li>\n\u003cli>1/2 cup powdered sugar\u003c/li>\n\u003cli>1/4 teaspoon salt\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. In a small bowl, combine the gelatin and half of the water. This part is pretty disgusting. The powdered gelatin gels rather quickly and you are left with this transparent, yet yellowish, substance that doesn't move. It doesn't even jiggle. Seriously, the smartest thing Jell-O ever did was having people skip this step. It would've taken a lot more than \u003ca href=\"http://www.youtube.com/watch?v=MHpUMCrnUNE\">Bill Cosby\u003c/a> to sell this stuff if they hadn't.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Take a cookie sheet or cutting board and cover it with a thin layer of the powdered sugar. I might add that there is really no better way to dirty a clean kitchen than making marshmallows. Seriously! Powdered sugar and gooey marshmallow cream get everywhere. And just when you think you've cleaned it all up, it pops up like a week later.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0134.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0134.jpg\" alt=\"Granulated Sugar\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56172\">\u003c/a>\u003c/p>\n\u003cp>3. In a medium sauce pan, combine the granulated sugar and the remaining water and cook it over a medium heat until the sugar is fully dissolved.\u003c/p>\n\u003cp>4. Add in gelatin (this stuff is gross!) and bring the mixture to a boil over a medium high heat, then removing it from the burner. Be careful, this stuff puffs up when it boils and if you don't keep an eye on it, you'll have a hot mess on your hands in no time--literally.\u003c/p>\n\u003cp>5. Add in the salt and vanilla extract.\u003c/p>\n\u003cp>6. Transfer the mixture to a stand mixer and whisk it on low for about a minute or two. This is to cool the mixture as you should see a lot of steam exiting the mixing bowl.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0172.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0172.jpg\" alt=\"Marshmallow Cream\" width=\"1000\" height=\"748\" class=\"alignnone size-full wp-image-56171\">\u003c/a>\u003c/p>\n\u003cp>7. When the amount of steam leaving the mixing bowl has subsided a bit, turn the speed up to full throttle. Do this for about 10 minutes, or until the mixture has doubled in size. You'll know it is done because it will be very thick and creamy but not so stiff you cannot work with it.\u003c/p>\n\u003cp>8. Pour the mixture onto the sugar-covered flat surface and let it cool. When it has cooled it will be tacky but not fully stick to your finger. At this point, dust the surface with the remaining powdered sugar.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0196.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0196.jpg\" alt=\"Marshmallow Cream\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56170\">\u003c/a>\u003c/p>\n\u003cp>9. Now cut the marshmallow into whatever shapes you like. More often then not, squares are the best as they will waste the least amount of marshmallow but I used a cookie cutter this time around. I will be making heart-shaped ones for my Valentine's Day recipe.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9684.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9684.jpg\" alt=\"Old Fashioned Marshmallow\" width=\"1000\" height=\"719\" class=\"alignnone size-full wp-image-56169\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9650-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9650-2.jpg\" alt=\"Old Fashioned Marshmallows\" width=\"1000\" height=\"981\" class=\"alignnone size-full wp-image-56166\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Nothing quite beats an old-fashioned homemade marshmallow, especially if you toast it. Fresh and gooey...you will never buy store bought again!","status":"publish","parent":0,"modified":1431555052,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":620},"headData":{"title":"Old-Fashioned Marshmallows | KQED","description":"Nothing quite beats an old-fashioned homemade marshmallow, especially if you toast it. Fresh and gooey...you will never buy store bought again!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"56164 http://blogs.kqed.org/bayareabites/?p=56164","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/07/old-fashioned-marshmallows/","disqusTitle":"Old-Fashioned Marshmallows","videoEmbed":"http://www.youtube.com/embed/PfmriHS9fvQ","path":"/bayareabites/56164/old-fashioned-marshmallows","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I admit, I feel a bit hypocritical eating marshmallows, which is why I don't do it very often. This conflict is rooted in not having eaten meat in 20-plus years. And while I do identify as vegetarian, marshmallows--unlike myself--are not. Conventional marshmallows have gelatin in them, a substance made from boiled animal bones. \u003c/p>\n\u003cp>That said, I am not sure the vegan or vegetarian ones are much better for me (or you). They are pumped full of things I cannot pronounce and to me, that is just as bad. So here you go...old-fashioned marshmallows.\u003c/p>\n\u003cp>And let me just add this, I toasted one of these babies with a cooking torch and OH MY GOD, there is nothing better than a fresh marshmallow toasted--to die for! Oh, and stay on the look out, this recipe is the beginning. I will be using these marshmallows for my Valentine's Day recipe which is coming out tomorrow. It's dripping with warm chocolate and oozing with gooey marshmallow. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9673.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9673.jpg\" alt=\"Old Fashioned Marshmallows\" width=\"1000\" height=\"896\" class=\"alignnone size-full wp-image-56207\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>2 tablespoons gelatin (2 envelopes Knox)\u003c/li>\n\u003cli>1 cup cold water, divided\u003c/li>\n\u003cli>2 cups granulated sugar\u003c/li>\n\u003cli>1/2 cup powdered sugar\u003c/li>\n\u003cli>1/4 teaspoon salt\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. In a small bowl, combine the gelatin and half of the water. This part is pretty disgusting. The powdered gelatin gels rather quickly and you are left with this transparent, yet yellowish, substance that doesn't move. It doesn't even jiggle. Seriously, the smartest thing Jell-O ever did was having people skip this step. It would've taken a lot more than \u003ca href=\"http://www.youtube.com/watch?v=MHpUMCrnUNE\">Bill Cosby\u003c/a> to sell this stuff if they hadn't.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Take a cookie sheet or cutting board and cover it with a thin layer of the powdered sugar. I might add that there is really no better way to dirty a clean kitchen than making marshmallows. Seriously! Powdered sugar and gooey marshmallow cream get everywhere. And just when you think you've cleaned it all up, it pops up like a week later.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0134.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0134.jpg\" alt=\"Granulated Sugar\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56172\">\u003c/a>\u003c/p>\n\u003cp>3. In a medium sauce pan, combine the granulated sugar and the remaining water and cook it over a medium heat until the sugar is fully dissolved.\u003c/p>\n\u003cp>4. Add in gelatin (this stuff is gross!) and bring the mixture to a boil over a medium high heat, then removing it from the burner. Be careful, this stuff puffs up when it boils and if you don't keep an eye on it, you'll have a hot mess on your hands in no time--literally.\u003c/p>\n\u003cp>5. Add in the salt and vanilla extract.\u003c/p>\n\u003cp>6. Transfer the mixture to a stand mixer and whisk it on low for about a minute or two. This is to cool the mixture as you should see a lot of steam exiting the mixing bowl.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0172.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0172.jpg\" alt=\"Marshmallow Cream\" width=\"1000\" height=\"748\" class=\"alignnone size-full wp-image-56171\">\u003c/a>\u003c/p>\n\u003cp>7. When the amount of steam leaving the mixing bowl has subsided a bit, turn the speed up to full throttle. Do this for about 10 minutes, or until the mixture has doubled in size. You'll know it is done because it will be very thick and creamy but not so stiff you cannot work with it.\u003c/p>\n\u003cp>8. Pour the mixture onto the sugar-covered flat surface and let it cool. When it has cooled it will be tacky but not fully stick to your finger. At this point, dust the surface with the remaining powdered sugar.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0196.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0196.jpg\" alt=\"Marshmallow Cream\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56170\">\u003c/a>\u003c/p>\n\u003cp>9. Now cut the marshmallow into whatever shapes you like. More often then not, squares are the best as they will waste the least amount of marshmallow but I used a cookie cutter this time around. I will be making heart-shaped ones for my Valentine's Day recipe.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9684.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9684.jpg\" alt=\"Old Fashioned Marshmallow\" width=\"1000\" height=\"719\" class=\"alignnone size-full wp-image-56169\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9650-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9650-2.jpg\" alt=\"Old Fashioned Marshmallows\" width=\"1000\" height=\"981\" class=\"alignnone size-full wp-image-56166\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/56164/old-fashioned-marshmallows","authors":["5362"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_1763","bayareabites_12","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_691","bayareabites_11167","bayareabites_11166","bayareabites_81"],"featImg":"bayareabites_56168","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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