Who wants (to make) homemade Peeps?

A friend of mine LOVES Peeps.  I don't get the obsession, but I would totally make these for her if they took less time.  Or if I had anything required for the first part of step 2.  Or I knew how to make them into the correct shape, like the photo in the link.  Maybe someday....Happy Easter!

Saffron Honey Marshmallows Recipe
Published in the NYT: April 15, 2011

Time: 45 minutes, plus 4 hours to set

6 drops yellow food coloring (optional)

2/3 cup superfine sugar

2 cups plus 1 teaspoon granulated sugar

1/2 teaspoon crumbled saffron threads

3 tablespoons unflavored gelatin (about 3 envelopes)

1/4 cup honey

2 large egg whites

1/4 teaspoon kosher salt

1. Place parchment or waxed paper on the bottom and sides of a 12 7/8-by-17 3 /4-inch baking sheet. If using the food coloring, combine it with the superfine sugar in a small bowl; stir or massage with your fingers until color is evenly distributed. Sift half of the superfine sugar, with or without color, over the bottom of the pan.

2. Using a spice grinder or mortar and pestle, finely grind 1 teaspoon granulated sugar with the saffron threads. Place in a bowl and cover with 2 tablespoons very hot water. When cool, cover with 3/4 cup plus 2 tablespoons cold water. Stir the gelatin into the water and let rest until the mixture becomes very thick.

3. In a saucepan over medium heat, cook the remaining 2 cups granulated sugar, honey and 1/2 cup water, stirring, until the sugar dissolves and the mixture reaches 240 degrees on a candy thermometer.

4. Meanwhile, with an electric mixer on medium speed, whisk the egg whites and salt until soft peaks form, about 4 minutes. With the mixer running, carefully pour the 240-degree sugar syrup down the side of the mixing bowl in a slow and steady drizzle. Continue whisking until the mixture has cooled slightly, about 2 minutes. Scrape in the gelatin mixture. Continue whisking until the mixture begins to thicken and quadruples in volume, about 10 minutes. Scrape the mixture into the prepared pan and smooth the top. Sift the remaining superfine sugar over the marshmallows. Allow marshmallows to set for 4 hours or overnight at room temperature.

5. Use cookie cutters or a knife to cut marshmallows into shapes or squares.

Yield: About 2 dozen marshmallows.

Pomegranate variation: Eliminate the food coloring and skip Step 2. Stir the gelatin into 1 cup pomegranate juice and let it thicken. Proceed with Step 3.