These ghost marshmallows are a spooky-cute treat that are surprisingly easy to make from scratch. They’re fluffy, sweet, and perfect for Halloween parties, hot cocoa bars, or just adding a playful touch to fall desserts.
They’re the kind of treat that makes people smile before they even take a bite. Shaped like ghosts and decorated with little chocolate faces, these marshmallows are more fun than fussy. And because they’re homemade, they taste a whole lot better than anything from a bag.
Helpful Tips
- Use a thermometer: Heating the sugar mixture to exactly 230°F is key for getting the right texture.
- Work quickly: Once the marshmallow is whipped and fluffy, move fast to spread it in the pan before it starts setting.
- Wet your hands: This makes it easier to smooth out the marshmallow without it sticking all over your fingers.
You Might Also Like
Like this post? We’d love for you to save it to your Pinterest board to share with others! FOLLOW US on Pinterest, Instagram, Facebook for more great recipes! If you made it, post a pic on Instagram and hashtag it #savoredsips
Homemade Ghost Marshmallows
Equipment
- Ghost cookie cutter
Ingredients
- 7 ounces cold water divided
- 2 1/2 tablespoons gelatin powder
- 1 1/3 cups granulated sugar
- 2/3 cup corn syrup divided
- Powdered sugar for dusting
- Cornstarch for dusting
Instructions
- Place 3 ounces of cold water in the bowl of a stand mixer. Sprinkle on the gelatin and let it bloom and soften for 5-6 minutes.
- In a saucepan, combine the sugar, ⅓ cup corn syrup, and 4 ounces water. Heat it to 230°F.
- While it’s heating, add the remaining ⅓ cup corn syrup to the bloomed gelatin.
- Now pour the heated sugar mixture into the stand mixer bowl and whisk for 10-15 minutes on medium until the mixture has thickened and lightened, like marshmallow cream.
- While whipping the marshmallow cream, spray a sheet pan with nonstick cooking spray and dust generously with powdered sugar and cornstarch.
- Once the marshmallow mixture is ready, spoon it into the prepared pan. Wet your hands with water and smooth the surface, patting the mixture down until it evenly covers the baking sheet.
- Leave it uncovered and let it set for at least one hour at room temperature.
- Remove the marshmallow slab from the pan and flip it onto a powdered sugar-covered cutting board.
- Using a ghost-shaped cookie cutter, cut the marshmallow slab into squares. Toss the shaped marshmallow in additional powdered sugar and cornstarch.
- Use an edible pen to make the face.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.