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Marshmallow Bunny

These Marshmallow Bunnies are so cute and whimsical that they will brighten every Easter dessert table.

Plus you’ll discover that making marshmallow at home is not hard at all!

Marshmallow Easter bunnies on green coconut grass.

About this recipe

Here in Australia, Marshmallow Bunnies are keenly anticipated each Easter. They are sold as fund raisers, in corner stores and appear on many Easter dessert tables around the country.

While  a Marshmallow Bunny is now considered a little retro, they hold a special place in our heart and will never be pushed aside.

When my children were much younger, we always looked forward to making marshmallow bunnies each Easter. They ‘helped” and together we enjoyed making, decorating, obviously) eating and spending time together.

At Easter, these Marshmallow Bunnies sit proudly along side all our Italian food traditions like Pastiera.

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredients

If you’ve never made marshmallow you’ll be surprised at how easy it is. You’ll only need 3 (that’s right, 3) ingredients.

  • sugar
  • gelatine
  • vanilla

Plus some water. I always like to add a pinch of salt for taste but that’s entirely optional.

Variation

You can colour and flavour your marshmallow any way you like. I prefer the vanilla taste so I leave it plain.

Mold for bunny

Plastic bunny molds

To make these Marshmallow bunnies you will need molds. These bunny molds are easily available from good kitchen shops or online in large, medium and small sizes.

However you can enjoy homemade marshmallow even without molds. Lightly oil a square baking pan then fill with prepared marshmallow mixture. Allow to set then cut with a wet knife and roll in desiccated coconut or a mixture of powdered sugar and cornflour (corn starch).

Instructions

Photo collage of how to make marshmallow bunnies

After making one quantity of marshmallow, lightly oil the molds (the instructions that come with the molds specifically says not to oil but I am yet to find someone who can remove the marshmallow without oiling so ignore that).

You will be able to fill a large bunny, 2 medium bunnies and 4 baby bunnies with a little bit let over for the cook which you can set in a small, oiled baking pan. I like to set the marshmallow in the fridge however if your area is cool this marshmallow with set at room temperature.

The bunnies will remove easily (if you remembered to oil the molds!) by holding the mold in one hand and picking up the exposed marshmallow on the tips of your fingers. A very sticky job, indeed!

Don’t panic if there are air bubbles on your  marshmallow, a bit of food color and a ton of coconut will hide everything. This part is the fun bit.

Get out all your food color a couple of paint brushes. You can really do what you want but I like to outline the features of the bunnies in some very whimsical colors!

Then all you need to do is roll your bunnies in desiccated coconut and arrange on some green-tinted desiccated coconut “grass”, pastel flowers and Easter eggs.

Marshmallow Easter bunnies on green coconut grass

Whether you buy the molds to make Marshmallow bunnies or set marshmallow in a baking pan, this marshmallow will be enjoyed by everyone whatever the season.

More recipes like this

Italian Easter Bread
Crostoli
Malted Chocolate Easter Cake

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This updated recipe was first published on 3 April 2010

white marshmallow bunnies on green coconut grass.

Marshmallow Bunny Recipe

This recipe has been adapted from the Australian Women's Weekly and is a basic recipe for marshmallow using gelatine powder.
5 from 26 votes
Print Pin Review
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings:20 servings
Author: Marcellina

Equipment

  • 1 set of plastic Easter bunny molds (if making bunnies)
  • 1 baking pan with high sides (6 inches x 10 inches) (if not making bunnies)

Ingredients

  • ½ cup (120 mls) cold water
  • tablespoons powdered gelatine
  • ¾ cup (180 mls) hot water
  • cups (300 grams) granulated white sugar
  • pinch salt
  • teaspoons vanilla extract

Instructions

How to make marshmallow

  • Put cold water in bowl. Gradually stir in powdered gelatine; let stand 5 minutes.
  • Put hot water, sugar and salt into large saucepan. Be sure to use a fairly large saucepan because as it boils it will come up the sides quite quickly so watch it carefully.
  • Stir over low heat until sugar has dissolved.
  • Add gelatine mixture, stir over low heat until gelatine has dissolved.
  • Bring to boil. Then reduce heat and simmer gently uncovered. Simmer for 9 minutes from the time the mixture first starts to boil.
  • Remove pan from heat, let cool to lukewarm.
  • Put mixture into bowl of electric mixer, add vanilla.
  • Beat on high speed 5 minutes or until thick and creamy. It may take longer if it is still a bit warm to start with. The mixture will be ready when it's cool, white and increased in volume

To make Marshmallow Bunnies

  • You can color and flavor your marshmallow any way you like. I prefer the vanilla taste so I leave it plain. Now this quantity should fill a large bunny, 2 medium bunnies, and 4 baby bunnies with a little bit let over for the cook! Set the marshmallow in the fridge overnight or at least 6-8 hours.
  • The bunnies will remove easily (if you remembered to oil the molds!) by holding the mold in one hand and picking up the exposed marshmallow on the tips of your fingers. A very sticky job, indeed!
    Don’t panic if there are air bubbles on your  marshmallow, a bit of food colour and a ton of coconut will hide everything.
  • This part is the fun bit.Get out all your food color a couple of paint brushes. You can really do what you want but  I like to outline the features of the bunnies in some whimsical colors!
  • Then all you need to do is roll your bunnies in coconut and arrange on some green tinted coconut  “grass”.

If you aren't making Marshmallow Bunnies.

  • Scrape this mixture into a greased and lined pan approximately baking pan with high sides (approximately 6 inches x 10 inches or 15cm x 25cm). Line base and sides with parchment paper, allowing a 2cm overhang at both long ends.
  • Smooth the top and allow the marshmallow to set in the fridge overnight or at least 6-8 hours.
  • When set, use the paper to lift the marshmallow onto a board. Use a wet knife to cut into squares. Roll in desiccated coconut. Keep refrigerated.

Notes

Marshmallow will keep well refrigerated for at least a week.
Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Calories: 60kcal | Carbohydrates: 15g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Sugar: 15g

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

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36 Comments

  1. 5 stars
    Love this recipe – I make it every Easter with the Grandkids and is now a Family Tradition 🐰😋