Vegetable oil

1 tbsp gelatin

¼ cup (60 ml) water

1/3 cup (70 g) sugar

1/3 cup (75 ml) light corn syrup

½ tsp vanilla extract

¼ cup (35 g) icing sugar

¼ cup (35 g) cornstarch

6 long lollipop sticks or coffee stirrers

Lightly oil six ice-pop moulds.

In a small saucepan, sprinkle the gelatin over the water and let bloom for 5 minutes.

Add the sugar and warm over low heat, stirring until the sugar and gelatin have dissolved. Pour into a bowl. Add the corn syrup and vanilla and beat with an electric mixer until it forms a soft meringue. With a pastry bag fitted with a large tip, fill the ice-pop moulds. Insert a lollipop stick at the centre of each mould and refrigerate for 2 hours.

On a plate, combine the icing sugar and cornstarch.

Unmould the marshmallows and gently roll in the icing sugar mixture. Shake to remove any excess. Place the ghosts in a tall glass filled with small black and orange pebbles.

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