Jabba the Hutt Marshmallows

Submitted by Arlyn Osborne

"This legendary galaxy gangster gets a sweet and tangy makeover as a pillowy lime marshmallow with chocolate notes.  "

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Yields: 15 marshmallow treats

ingredients

• 1⁄2 cup green sanding sugar
• 1⁄4 cup chocolate sugar
• 1 (1 ounce) package gelatin
• 1 cup granulated sugar
• salt
• 1 teaspoon lime extract
• 1⁄4 teaspoon avocado gel food coloring
• 1⁄4 cup candy, melts
• orange, mini m&ms
• 1 black licorice, wheel

directions

1. Place green sanding sugar and chocolate sugar in a 9x13 baking dish and whisk to combine.  Set aside.
2. Add ⅓ cup of water to a bowl of a standing mixer fitted with a whisk attachment.  Sprinkle over 1 packet of gelatin and let bloom.
3. Position a candy thermometer in a small pot and add granulated sugar, ¼ cup water, and a pinch of salt.  Whisk the mixture and then turn the heat to high.  Once the mixture begins to boil, do not whisk.  Bring the mixture to 240°F.
4. When the mixture reaches 240 F, slowly pour into the stand mixer with the machine on low.  Increase speed to high and beat to stiff peaks, about 10-15 minutes.
5. Add the lime extract and ¼ teaspoon of green gel food coloring in the last minute of mixing.  Transfer mixture to a piping bag fitted with a #12 round tip.
6. Pipe Jabbas right onto the sanding sugar.  Pipe a curved tail and then a large swirled mound for the body.  Pipe a smaller swirled mound for the head and then add arms.  Spoon over the sanding sugar to coat and let dry.
7. Unroll the licorice wheel and cut in half vertically so you have thinner strings.  Cut frowns from the strings so that they fit the faces of the Jabbas.
8. Microwave the candy melts in 30 second intervals, whisking in between, until smooth melted.  Transfer to a small piping bag and cut off the tip.
9. Use the melted chocolate to adhere the mini M&Ms as the eyes, using tweezers if needed.
10. Attach the black licorice into a frown expression on each Jabba.  Let dry completely before serving.