Marshmallow Ghosts

Instructions

1. 1

   Lightly oil six ice-pop moulds.

2. 2

   In a small saucepan, sprinkle the gelatin over the water and let bloom for 5 minutes.

3. 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. 4

   On a plate, combine the icing sugar and cornstarch.

5. 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.