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Marshmallow Skulls


Use these marshmallow skulls to top Skull Madeleines shrouded in bittersweet chocolate.

  • Yield: Makes 5 dozen

Source: Martha Stewart Living, October 2008


  • 5 dozen large marshmallows
  • Black sprinkles, for decorating


  1. Using scissors, trim 1/3 of curved side from each marshmallow to create a flat surface. Trim a sliver from 2 sides of the bottom of each marshmallow at an angle for a tapered chin. Cut a slit above chin for a mouth.

  2. Using a toothpick, poke 2 holes halfway down each marshmallow for eyes and 1 in between for a nose. Pour sprinkles onto a plate. They will be different sizes; choose 1 small and 2 large for each. Insert small sprinkle for nose and larger sprinkles for eyes.

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