Marshmallow Ghosts
Preparation
15 MIN
Cooking
2 MIN
Chilling
2 H
Servings
6
Output
6 large marshmallows

Marshmallow Ghosts

Ingredients

    Marshmallows

  • 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

    Icing

  • ¼ cup (35 g) icing sugar
  • A few drops of water
  • Black gel food colouring

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.