Name: Marshmallow Ghosts
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 6 serving(s)
Ingredients: Vegetable oil; 1 tbsp gelatin; ¼ cup (60 ml) water; 1/3 cup (70 g) sugar; 1/3 cup (75 ml) light corn syrup; ½ tsp vanilla extract; ¼ cup (35 g) icing sugar; ¼ cup (35 g) cornstarch; 6 long lollipop sticks or coffee stirrers; ¼ cup (35 g) icing sugar; A few drops of water; Black gel food colouring

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.

Marshmallow Ghosts

Categories

Ingredients

Marshmallows

Icing

Preparation

Marshmallows

Icing

Personal Note