Instructions

1. Push popsicle sticks into the bottom of your marshmallows. Set aside.
2. Melt a handful of green candymelts following the instructions on the packaging. (We melted in the microwave in short bursts, stirring in between, just until melted). Once melted stir in about ½ tsp oil to loosen the mixture so that it’s easy to dip with. Add a little more oil if needed. (If using white chocolate, melt in the same way and colour with green gel colouring, loosen with oil if needed.)
3. Dip marshmallows in the green candymelts, tapping the popsicle stick against the bowl so that the excess drips off.
4. Stand dipped marshmallows in glasses or mugs, being careful not to let them touch, and leave to set.
5. Once the green shell is hard, melt a small handful of black candymelt buttons as instructed and stir in a few drops of oil to loosen. (If using dark cooking chocolate, simply melt and add oil if needed.) Spoon about 2-3 tsp into a small piping bag or in one of the corners of a freezer bag. Set aside.
6. Finally, melt some plain white candymelt buttons as above, with a few drops of oil to loosen (or white cooking chocolate with oil if needed.) Spoon into a small piping bag or in one of the corners of a freezer bag. Set aside.
7. Dip just the top of the marshmallows in the black / dark cooking chocolate, tapping off any excess. Snip off the very tip of the bag with the white and pipe two white dots onto each marshmallow for the eyes.
8. Going back to the first marshmallow (once the white has set), snip off the very tip of the bag with black / dark chocolate and pipe a zigzag on the “forehead” for spiky hair. Pipe two little dots on the white dots for pupils, and you can also decorate with little scars on the cheeks.
9. Leave to set then enjoy!
10. Store in a sealed container at room temperature.