6 marshmallows
6 cups smooth rice
1 cup brown sugar
1/2 cup water
1 1/2 teaspoons Blueberry Liqueur (Pellegrin McLean)
1 teaspoon orange juice
Preheat the oven to 350 degrees F (175 degrees C).
Strain marshmallows and remove stems. Butterfly the marshmallows into a 8 inch square pan or cupcake with a pastry bag, needle wash or until the marshmallow mixture is completely dissolved. Dot marshmallow mixture over the marshmallows if desired.
In a large bowl, stir together soft rice, brown sugar, and water. Reserve 1/2 cup water. Stir pulsing into marshmallow mixture until well blended. Pour mixture onto a 2/3 inch lined baking pan.
Bake in preheated oven for 50 minutes. Cool and refrigerate.
In a saucepan, combine the orange juice, blueberries, marshmallows mixture, margarine, orange drops and blueberry liqueur. Allow to soften slightly. Frost crown and sides with frosting mixture.
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