Jabba the Hutt Marshmallows

"This legendary galaxy gangster gets a sweet and tangy makeover as a pillowy lime marshmallow with chocolate notes.  "
photo by Arlyn Osborne photo by Arlyn Osborne
photo by Arlyn Osborne
photo by Arlyn Osborne photo by Arlyn Osborne
photo by Arlyn Osborne photo by Arlyn Osborne
Ready In:
1hr 20mins
15 marshmallow treats


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


  • Place green sanding sugar and chocolate sugar in a 9x13 baking dish and whisk to combine.  Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Use the melted chocolate to adhere the mini M&Ms as the eyes, using tweezers if needed.
  • Attach the black licorice into a frown expression on each Jabba.  Let dry completely before serving.

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