Marshmallow Bunnies

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 Bunnies are an Australian tradition.

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  Marshmallow Bunnies are 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 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 bunnies

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

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.

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

Marshmallow Bunny Recipe

This recipe has been adapted from the Australian Women’s Weekly and is a basic recipe for marshmallow using gelatine.

5 from 10 votes

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings:20 servings

Author: Marcellina

Ingredients

• ▢ ½ cup cold water
• ▢ 1 ½ tablespoons gelatine
• ▢ ¾ cup hot water
• ▢ 1 ½ cups sugar
• ▢ pinch salt
• ▢ 2  teaspoons vanilla

Instructions

How to make marshmallow

• Put cold water in bowl. Gradually stir in 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.

How to make Marshmallow Bunnies

• You can colour and flavour 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.
• 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”.

Notes

Marshmallow will keep well refrigerated for at least a week.

Nutrition

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

Tried this recipe? I’d love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina