Jabba The Hutt Marshmallows

1. 1

   Place green sanding sugar and chocolate sugar in a 9x13 baking dish and whisk to combine. Set aside.

2. 2

   Add 1/3 cup of water to a bowl of a standing mixer fitted with a whisk attachment. Sprinkle over 1 packet of gelatin and let bloom.

3. 3

   Position a candy thermometer in a small pot and add granulated sugar, 1/4 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.

4. 4

   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.

5. 5

   Add the lime extract and 1/4 teaspoon of green gel food coloring in the last minute of mixing. Transfer mixture to a piping bag fitted with a #12 round tip.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   Use the melted chocolate to adhere the mini M&Ms as the eyes, using tweezers if needed.

10. 10

    Attach the black licorice into a frown expression on each Jabba. Let dry completely before serving.

* Per serving · 4 servings · Values may vary.