Jolly marshmallow snowmen

Jolly marshmallow snowmen

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(1 ratings)

Prep: 40 mins


Makes 6
Young children will love making these marshmallow treats with liquorice, chocolate and icing decorations.

Nutrition and extra info

Nutrition: per serving

  • kcal456
  • fat1g
  • saturates0.5g
  • carbs112g
  • sugars100g
  • fibre0.2g
  • protein2g
  • salt0.2g


  • 18 white marshmallows
  • 250g ready-to-roll white fondant icing
  • 18 strawberry laces
  • 250g icing made from royal icing sugar
  • 6 Pontefract cakes
  • black writing icing
  • 3 round black Liquorice Allsorts, halved
  • 6 orange Tic Tacs



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 18 mini chocolate beans

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • 24 mini white marshmallows
  • mini candy canes or pretzel sticks
  • roughly crushed sugar cube


  • 6 lolly or cake pop sticks


  1. Take one cake pop stick and thread on a marshmallow, narrow end on first. Thread on a second marshmallow, wide end on first so the the two wide ends meet in the middle. Thread a third marshmallow on sideways so the narrow round end makes the snowman's face.

  2. Knead the white fondant icing and divide into 6. Shape each one into a rough mound and stick the snowmen into these bases.

  3. Take three strawberry laces and twist together. Tie around a snowman's neck and then trim off the excess with scissors. Repeat for the other snowmen.

  4. Using a little royal icing stick a Pontefract cake on each head. Using a little black writing icing, stick a Liquorice Allsort on top of each Pontefract cake.

  5. Pipe on two eyes using black writing icing. Using royal icing, stick a Tic Tac on each face for a carrot nose. Stick mini chocolate beans on the bodies as buttons.

  6. Using royal icing, stick four mini marshmallows on each snowman to represent arms. Stick a candy cane or pretzel stick to the end of one of each of the snowmen's arms, attaching the bottom end to the icing mound.

  7. Take a little royal icing and thin with a few drops of water. Brush or dab on the base and sprinkle over the crushed sugar cubes. Leave to set.

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