Marshmallow Ghosts
Marshmallow Ghosts
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
Instructions
- 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.
Marshmallow Ghosts