Crispie Orange Pumpkins

    Total cooking time: 150 minutes.

Servings: 10-12

You will need:
  • 70g Rice Crispies
  • 135g Marshmallows
  • 25g unsalted butter
  • 15 drops Orange food colouring, or enough to make a bright orange colour
  • A couple of drops of orange oil
  • To decorate: 1-2 Fruit Bowl Strawberry Peelers - cut into quarters. Divide two sets of the quarters up into individual strands
  1. Line 2 baking trays with greaseproof paper.
  2. Put the butter and marshmallows into a microwavable bowl and cook on high for 10 second bursts, stirring after each time, until completely melted.
  3. Add the orange colour and flavour then gradually mix the rice crispies into the marshmallow mixture. Allow to cool slightly.
  4. Take a small amount of the mixture and shape it into a ball (approximately 5cm diameter). Dampen your hands with water to prevent the mixture from sticking to your hands.
  5. Place the ball onto the prepared baking tray. Press a small indent into the top using the end of a teaspoon and add a peeler strand for the stalk.
  6. Repeat to make the remaining pumpkins.
  7. Taking one of the remaining strands, flatten it with a rolling pin and then cut into a small triangle. Repeat to make 36 triangles. Add 2 of the triangles for the eyes and one for the nose.
  8. Flatten each of the remaining strands to make the mouths and then press into each of the pumpkins.
  9. Make the tendrils by rolling out small strands of the fondant and twisting them slightly, and then attach a couple to each of the pumpkins.
  10. Leave to set at room temperature for approximately 2 hours.
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