Recipes  

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.

Healthy Pick

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