Soph's Blog

In a medium saucepan, melt the butter, and marsh mellows together over a medium heat, stirring often with a spoon.

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Tip: When melting the marshmellows put the heat VERY LOW, or else the marsh mellows burn the mixture and the pan and its very messy!

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Meanwhile, combine the spices and salt in a small bowl. Just before the marsh mellows are completely melted, add the spices and a generous squeeze of orange gel to the pan. Keep stiring to ensure the colour and spices are evenly incorperated, addingmore colouring if you would like a vibrant finish.

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Once the marsh mellows are completely melted 

and the mixture is a nice warm orange colour, remove from the heat and add in the Rice Krispies. Stir with a spoon to completely coat the cereal in the sticky, melted marsh mellow.

 

 

 

Allow to cool for a few minutes then while its still warm, form into balls: rub with your clean hands with butter, the roll a small handful of mixture into a ball. Flatten it a little bit to make it into a pumpkin shape then place on a baking tray. Rub your hands with a little more butter and repeat the process until you have enough.

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Pop the pumpkins in the fridge for about 30 minutes and allow them to set. While they are chilling, roll out the fondant to prepare for making the faces. Using a small, sharp nice cut 36 tiny triangles and 18 jack'o'lantern mouths, they could be anything you like. Then, roll and form 18 little stalks from the green fondant.

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Once the pumpkins are firm, remove them from the fridge and, gently dampening them with the back of the icing shapes with a wet finger, stick two triangle eyes and fun mouth shape onto each pumpkin. Top with a fondant stalk and serve at room temperature.. and enjoy!

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