It’s that spooky time of year … are you sick of Halloween food? I hope not yet. This recipe is super easy and fun. It embraces the imperfections of decorating desserts (which is something I need much more practice with) and the kids love it. Scroll down to check my ugly marshmallow pops out 🙂 As an aside, I’ll be chatting all things kids and food at Chorus and Cloud on Tuesday November 1st at 1:30pm. There will be kids, music, singing and possibly some dancing if you’re free for a parent meet-up to hear my tips and lessons learned regarding my family food life. I hope to see you there!
Frankenstein Marshmallow Pops were a random thought I had at coming up with a preschool appropriate, nut-free, not too messy treat for my twins preschool class. Yes, I’m that mom that makes all the crazy things you see on Pinterest. Which you can find me and my recipes on by the way (here). I really love these crazy guys. They make me smile every time I look at a photo of them. I hope the kids and my girl’s teachers like them too.
Next time, I think I would skip the candy coating (green stuff in the photo) and simply dye the marshmallow mixture green. The eyes, hair and mouth could be applied right after the marshmallow is poured, or with icing sugar. The decorating portion is entirely kid-friendly. I would keep the littles completely out of the kitchen when making the marshmallow mixture as it’s crazy hot.
Marshmallow recipe halved from The Cake Blog. It is by far my favourite marshmallow recipe. It has alternative flavour suggestions at the bottom. I like adding red to the mint flavour at Christmas time for gifting 🙂
Makes 20-25 marshmallow pops
1/2 cup water
1.5 envelopes unflavoured gelatin
1 cup granulated sugar
1/4 cup light corn syrup
1 tablespoon pure vanilla extract or paste
Some icing sugar to cut the marshmallows
20-25 x 6″ cake pop sticks
453 grams / 16 oz. Green confectionary (candy) coating
1/4 cup chocolate sprinkles (you may have some leftover)
40-50 candy eyes
Grease, butter or spray with non-stick a sided baking tray (about 9″ x 13″ in size). Set aside.
Using a stand mixer fitted with a whisk, pour in 1/4 cup water and sprinkle with gelatine. Set aside.
In a medium sauce pan over high heat, add the sugar, corn syrup, salt and remaining 1/4 cup of water. Bring to a rolling boil and boil for 1 minute. Remove from heat.
On low speed, stir the gelatine mixture a couple of times to combine. Pouring down the side of the bowl, slowly (and carefully) add the boiling mixture. Once fully incorporated, turn mixer to high speed and mix for 10-12 minutes until batter has almost tripled in size. Scrape down the bowl as required. Stop the mixer and add vanilla, mix briefly to combine.
Pour marshmallow mixture onto the greased baking tray and smooth top (try to create an even surface as best as you can). Grease plastic wrap and cover baking sheet for at least 3 hours, preferably overnight.
Once marshmallow mixture has set, turn out onto a surface dusted with icing sugar and cut into 3″ (tall) x 2″ (wide) pieces and place a cake pop into the centre-bottom of each.
Using a double-boiler method, melt candy coating.
Smear melted candy coating using an offset spatula and top with chocolate sprinkles and candy eyes.