Marshmallow Frankenstein Heads

Availability: Out of stock

Yield : 16 Marshmallows
  • 1/4 cup cornstarch
  • 2 tablespoons powdered sugar
  • 1 batch of homemade marshmallow, colored green, prepared for piping
  • 6 ounces chocolate

For the icing:
  • 2 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 tablespoon plus 1 1/2 teaspoons milk
  • 1 teaspoon vanilla extract
  • Black gel food coloring
  • Jumbo nonpareil sprinkles

  • Electric stand mixer
  • Double boiler
  • 2.5-quart saucepan
  • All-Purpose Digital Thermometer & Timer
  • Multi-Purpose Scraper
  • Baking sheet
  • Parchment paper
  • Piping bag with a large (1/2 inch) and small (1/8 inch) circle tip

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Additional Info
Yield : 16 Marshmallows
  • Combine cornstarch and powdered sugar in a small bowl. Line a baking sheet with parchment paper; dust with cornstarch mixture. Set aside.
  • Prepare vanilla marshmallow according to the recipe, adding 3 to 4 drops of green gel food coloring with the vanilla. Deposit half of the unset marshmallow into a piping bag fitted with a large (½-inch) circle tip. Return remaining marshmallow to mixer; whip on low speed until ready to refill piping bag. Pipe marshmallow on to prepared baking sheet in a cone shape. Refill piping bag with marshmallow as needed. Lightly dust tops of each cone with cornstarch mixture. Let set, uncovered, for 1 to 3 hours or until firm.
  • Prepare the decorator icing: Combine powdered sugar and butter in the bowl of an electric stand mixer fitted with a paddle; beat on medium-low speed until smooth, 2 to 3 minutes. Add milk and vanilla. Increase to medium-high speed; beat for 1 minute, or until fully incorporated. Add black gel color; beat to incorporate. Deposit into a piping bag fitted with a small (¹/8-inch) circle tip. Set aside.
  • Line a second baking sheet with parchment paper. Meanwhile, bring water to boiling in bottom of double boiler or a saucepan. Remove from heat. Place chocolate in top of double boiler or in a heat safe bowl; place over pan of water. Heat, stirring often until melted and smooth. Remove from heat; cool slightly.
  • Dip the flat side of each Frankenstein head into chocolate to create hair. Place on parchment lined baking sheet. Use wooden toothpick to drag chocolate and crate hair. Refrigerate for 10 min or until chocolate has set. Pipe on black decorators icing to make faces and eyes. Affix jumbo nonpareils. Store covered, at room temperature until ready to serve.

*Note: This is a modified version of our Basic Homemade Vanilla Marshmallow recipe.

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