Mini Stay Puft Marshmallow Men

Hi there, fellow nerds, long time no post, but I’ve got a fun one for you this time. It’s still a couple months before Ghostbusters: Afterlife comes out, but luckily we’ve been given a little sneak peek at one of the the supernatural creatures our new Ghostbusters will be going up against, and they are adorable.

How to Make a Candy Mold

These were a bit more involved than my last marshmallows, the Adipose from Doctor Who, mostly just because they’re a more complex design, but all the basic steps were the same. Here’s the recipe again, for your convenience.

Mini Stay Puft Marshmallow Men

• 1/3 cup water

• 1 cup sugar

• pinch salt

• 1/4 cup water

• 1 packet gelatin

• 1/2 teaspoon vanilla

• 2 tablespoons powdered sugar

• 2 tablespoons cornstarch

• sprinkles and edible ink markers, for decorating

Lightly coat your molds with canola oil, or any other neutral oil.  Prepare a piping bag to be filled (I set mine in a tall glass with the edges folded over the sides of the glass, so I can easily pour in the marshmallow when it's ready)

Combine 1/3 cup water, sugar, and salt in a small saucepan and bring to a boil.  Use a candy thermometer to keep track of the temperature.  When the mixture reaches softball stage (235 - 240F), remove from heat.

While the sugar mixture is heating, put 1/4 cup water into the bowl of a stand mixer fitted with a whisk attachment.  Sprinkle the packet of gelatin over the water and allow the gelatin to soften for at least 1 minute.

When the sugar mixture has reached softball stage, set the mixer at a low speed and slowly pour the sugar syrup down the side of the bowl.  When all of the mixture has been added, increase the speed to medium-high and whip for about 8-10 minutes, until it's white, fluffy and holds soft peaks.  

Immediately transfer to your piping bag.  Snip off the tip of the bag and pipe the marshmallow into each mold.  I like to use a piping bag because I can direct the marshmallow into the smaller crevices of the mold more easily.  When all of the molds have been filled, set them on a cookie sheet and slam the sheet down on the counter a few times (to remove air bubbles).

Allow the marshmallows to cool for at least an hour.  Combine the powdered sugar and cornstarch in a small bowl.  Coat your hands with non-stick spray or oil, then remove each marshmallow from its mold and coat in the powdered sugar/cornstarch mixture.

Use large white sprinkles for the eyes & draw on the pupils & hat details with the food markers.