Marshmallow Ghosts

Preparation

• Marshmallows

  • Lightly oil six ice-pop moulds.
  • In a small saucepan, sprinkle the gelatin over the water and let bloom for 5 minutes.
  • 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.
  • On a plate, combine the icing sugar and cornstarch.
  • 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

  • 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.
  • Keep the marshmallows well wrapped, at room temperature.