Waitrose and Partners
Mint-choc monster marshmallows

Mint-choc monster marshmallows

If peppermint isn’t for you, just leave it out of this easy to make recipe.

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Gluten free
  • Makes14
  • CourseSnack
  • Prepare15 mins
  • Cook-
  • Total time15 mins
  • Plusdrying

Ingredients

  • 350g fondant icing sugar
  • 3 drop/s American Peppermint Natural Extract, to taste
  • ¾ tsp green food colouring gel
  • 300g giant marshmallows
  • 2 tsp Cooks’ Ingredients Milk Chocolate Vermicelli
  • 28 Cake Decor Edible Eyes
  • Milk Chocolate Dr Oetker Chocolatey Decorating Icing (from a 4x19g pack of 4 mixed flavours)

Method

  1. Line a large baking tray with baking parchment and put a wire rack on top. Add the icing sugar to a large bowl with the peppermint extract and colouring gel. Gradually add 2-2½ tbsp warm water to make a thick but runny icing, like viscous double cream.

  2. Dip the marshmallows into the icing to coat completely in a generous layer and place onto the prepared rack. Allow any excess to drip off.

  3. Working quickly, scatter some chocolate vermicelli in a line along the top of the marshmallows to look like hair. Add 2 edible eyes to each monster, then use the decorating icing to make zig-zag mouths.

  4. Set aside to dry completely before serving.

Cook’s tip

Use attractive paper straws as sticks and turn your monster heads into lollies before dipping and decorating.

Nutritional

Typical values per item when made using specific products in recipe

Energy

763kJ/ 179kcals

Fat

0.2g

Saturated Fat

0.1g

Carbohydrates

43.5g

Sugars

40.6g

Fibre

0g

Protein

0.9g

Salt

0g

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