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Marshmallow Ghosts
Marshmallow Ghosts
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Marshmallow Ghosts

Preparation
15 MIN
Cooking
2 MIN
Chilling
2 H
Servings
6
Makes
6 large marshmallows
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Ingredients

Marshmallows

Icing

Preparation

Marshmallows

  1. Lightly oil six ice-pop moulds.
  2. In a small saucepan, sprinkle the gelatin over the water and let bloom for 5 minutes.
  3. Add the sugar and warm over low heat, stirring until the sugar and gelatin have dissolved. Pour into a bowl. Add the corn syrup and vanilla and beat with an electric mixer until it forms a soft meringue. With a pastry bag fitted with a large tip, fill the ice-pop moulds. Insert a lollipop stick at the centre of each mould and refrigerate for 2 hours.
  4. On a plate, combine the icing sugar and cornstarch.
  5. Unmould the marshmallows and gently roll in the icing sugar mixture. Shake to remove any excess. Place the ghosts in a tall glass filled with small black and orange pebbles.

Icing

  1. In a bowl, combine the sugar, water and food colouring. Use a paper cone or a small pastry bag to pipe the eyes on the ghosts.
  2. Keep the marshmallows well wrapped, at room temperature.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.