Marshmallow Ghost Kebobs
This not-so-scary dessert is a sweet snack for little ones to make and eat. Choose your favorite fruits and thread onto skewers with marshmallow ghosts. To make the ghosts make a recipe of homemade marshmallows and use a mini ghost cutter to cut out ghost shapes. An edible marker makes creating eyes super easy. Once you have a homemade marshmallow, it is hard to eat any other kind.
- 1/2 cup Imperial Sugar Confectioners Powdered Sugar
- 1/4 cup cornstarch
- 1 cup water
- 1/4 teaspoon salt
- 3 packages (1 tablespoon) plain, unflavored gelatin
- 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1 cup light corn syrup
- 2 teaspoons vanilla
- edible black marker
- 24 wooden skewers
- 24 strawberries
- 24 cubes cantaloupe
- Line a half sheet pan (13x18-inch) with parchment paper, making sure the paper comes up the sides.
- Whisk together powdered sugar and cornstarch.
- Sift half of the mixture on the bottom of the pan and up the sides. This will help release the marshmallows after they have cured.
- To make the marshmallow, add 1/2 cup water and salt to the bowl of an electricmixer. Sprinkle gelatin over the water and let stand while you prepare the sugar syrup. Fit the mixer with the whisk attachment.
- Add the remaining 1/2 cup water, sugar, and corn syrup to a medium saucepan.
- Bring to a boil over medium heat, and bring to 240°F on a candy thermometer.
- When the syrup reaches temperature, turn the mixer on low speed. Slowly pour the hot syrup down the sides of the bowl. When all of the syrup has been added, increase the speed to high and continue to beat for approximately 10 minutes. The mixture will be bright white and fluffy. Add the vanilla and mix to combine.
- Using a rubber spatula sprayed with cooking spray, spread the marshmallow into the prepared pan. Using a sprayed offset spatula, level the marshmallow.
- Sift the remaining powdered sugar mixture over the top. You may have more than you need, keep for when you cut the marshmallows. Let stand at room temperature overnight. The marshmallow tops will crust and will no longer be sticky to the touch.
- Turn the marshmallows out onto a work surface. Remove the parchment paper and use a cookie cutter to make ghost shapes.
- Dip the edges of the marshmallows into the powdered sugar mixture to make the sides less sticky. Use an edible marker to dot two eggs on ghost. These keep for a week in an airtight container.
- To make the kebobs, add a strawberry, ghost marshmallow, and a piece of cantaloupe to each skewer. Arrange on a platter and serve.