My Mum made these Marshmallow Easter Bunnies for me when I was young and she came over today and made them again, using exactly the same moulds, to the same recipe.
Marshmallow Easter Bunnies are simple to make and so light and delicious. Since bunnies are such an important symbol for this holiday, this is the perfect Easter treat!
This is my Mum’s recipe for Marshmallow Easter Bunnies – we used to make ourselves sick on them – because have a look at the image – all that grass – that is marshmallow as well!
It’s a great talking point for the table if you do something nice for Easter! The bunnies and the grass are all made of marshmallow!!!
You can pick up Easter Bunny moulds from most kitchen shops – especially this time of year.
More Easter Recipes:
Dissolve the gelatin in the boiling cup of water.
In a mix master or similar – add the sugar to a clean bowl, and pour in the gelatin mixture.
Beat on the highest setting for approximately 10 – 15 minutes or until the marshmallow is really thick and white.
Add the vanilla and the pinch of salt to the mixture while it is still beating.
Meanwhile use a canola spray to grease your bunny moulds and a lamington tray.
Spoon in the mixture, make sure you try and press the marshmallow into all the nooks and crannies.
With a smooth knife make the marshmallow flat on top and place the moulds in the fridge for about an hour.
To do the grass, cut the set marshmallow into squares using a hot knife, and toss with a few drops of green food colouring.
Line your dish well (leave a space for the Mummy rabbit).
Gently remove the marshmallow bunnies from the moulds, cover in plain coconut and place gently on the grass.
Using a cotton bud or end of a match, dip in food colouring and colour the ears, eyes and nose.
Keep covered until ready to eat.
Recipe Hints and Tips:
- Marshmallow Easter Bunnies are not suitable to freeze.