Name: Homemade Marshmallow Ghosts
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1/3 cup cold water; 2 1/2 teaspoons unflavored powdered gelatin (about 8 grams); 1 cup granulated sugar; 1/4 cup water; fine white sugar (for coating); melted dark or semisweet chocolate or black edible coloring (for faces)

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Homemade Marshmallow Ghosts are not just any Halloween treat; they’re fluffy, sweet delights that capture the spirit of the season in the cutest way possible. Each ghost is soft and airy, just like biting into a cloud, and their cute little faces are sure to bring smiles to adults and children alike. Perfect for spooky parties or as a fun family project, these marshmallow ghosts make a memorable centerpiece that can even double as edible decorations. Plus, making them from scratch means you can enjoy a fresher, tastier treat than anything store-bought.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Homemade Marshmallow Ghosts
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Homemade Marshmallow Ghosts

The first time I made these Homemade Marshmallow Ghosts, I remember feeling a sense of nostalgia wash over me. With a few simple ingredients, I transformed plain sugar and gelatin into whimsical little spirits, and suddenly, there was magic in my kitchen. Watching the mixture fluff up was thrilling and reinforced that there’s something special about crafting treats by hand. Whether you’re a seasoned baker or a curious novice, this recipe is simple and full of delightful surprises.

Why You’ll Love This Recipe

Simple & Quick: These marshmallow ghosts come together in a few easy steps—perfect for last-minute treats!
Irresistible Flavor: The soft, sweet marshmallows are light yet satisfying, making them hard to resist.
Eye-Catching Appeal: With their adorable faces, they’re sure to grab everyone’s attention at any gathering.
Flexible Serving: Ideal for Halloween parties, family gatherings, or as a fun afternoon activity with kids.
Diet-Friendly Options: You can easily make vegan marshmallows with plant-based gelatin.

Ingredients You’ll Need

Fine white sugar: Creates a sweet and smooth coating for the marshmallows. You can use powdered sugar if you prefer a lighter finish.
1/3 cup cold water: This is used to bloom the gelatin, ensuring it dissolves properly and creates a fluffy texture.
2 1/2 teaspoons unflavored powdered gelatin (about 8 grams): Essential for giving the marshmallows their light, airy structure. If you’re looking for a vegan option, use agar-agar instead.
1 cup granulated sugar: The main sweetener that gives the marshmallows their delightful flavor and texture.
1/4 cup water: Helps dissolve the granulated sugar so it can be transformed into a syrup.
Melted dark or semisweet chocolate or black edible coloring: Perfect for making the ghoulish faces; feel free to use edible markers if you want a less messy approach.

How to Make Homemade Marshmallow Ghosts

Prepare the Baking Sheet: Sprinkle an even layer of fine white sugar over the bottom of a rimmed baking sheet to prevent the marshmallows from sticking.
Bloom the Gelatin: Pour 1/3 cup of cold water into the bowl of a stand mixer with the whisk attachment. Evenly sprinkle the 2 1/2 teaspoons of unflavored powdered gelatin over the surface and let it sit for 5 to 10 minutes.
Make the Sugar Syrup: In a small saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Heat over medium heat, stirring gently until the sugar completely dissolves.
Cook the Syrup: Once dissolved, stop stirring and attach a candy thermometer. Cook until the syrup reaches 238°F (114°C) without stirring, then remove from heat.
Combine the Ingredients: With the stand mixer on low speed, carefully pour the hot sugar syrup into the bowl with the bloomed gelatin. Gradually increase to medium-high speed and whip for about 10 minutes until the mixture is thick, white, and glossy.
Pipe the Marshmallows: Transfer the marshmallow mixture to your piping bag. Snip a 1/2-inch opening and hold the bag vertically over the sugar-covered baking sheet. Pipe a round base, then build up to create a smaller middle and a rounded head, pulling upwards at the end to form the ghost’s pointy top. Repeat until all the mixture is used.
Set the Marshmallows: Let the piped marshmallows sit uncovered at room temperature for at least 2 hours or until completely set. Once set, use melted chocolate to create eyes and a mouth. Carefully lift the marshmallows using an offset spatula, shaking off any excess sugar.

Storing & Reheating

These marshmallow ghosts can be stored at room temperature in an airtight container for up to a week. If you want to keep them longer, you can refrigerate them, though the texture may change slightly. They can also be frozen for up to three months. To revive them, let them thaw at room temperature for 30 minutes. For the best texture, avoid microwave reheating, as it can make them overly sticky.

Chef’s Helpful Tips

Make sure your gelatin blooms properly; it’s the key to achieving that light and airy texture!
Use a candy thermometer to get your syrup to exactly 238°F for the best results.
Work quickly when piping to keep the marshmallow mixture from setting too soon.
If you notice your marshmallow mixture is too soft, whip it a bit longer before piping.
Experiment with different chocolates or edible colors for the faces; the sky’s the limit!

Homemade Marshmallow Ghosts bring a fun twist to any Halloween festivity! Their playful forms and yummy flavors make them an absolute favorite among kids and adults alike. Plus, they’re a great way to gather friends and family around the kitchen for some sweet bonding time. The next time you’re looking for a memorable treat, why not whip up a batch of these ghostly delights? You’ll be amazed at how much fun they are to make!

Recipe FAQs

Can I use this marshmallow recipe for other shapes?

Absolutely! While these are specifically for ghosts, you can pipe the marshmallow mixture into various shapes like pumpkins or spiders. Just adjust the piping technique, and you’re good to go!

How can I make these marshmallows vegan?

You can substitute the unflavored powdered gelatin with agar-agar, which is derived from seaweed. Follow the same instructions for blooming and whipping, and you’ll have delicious vegan marshmallows.

Why did my marshmallows not set properly?

If your marshmallows didn’t set, it could be due to several issues, like not cooking the syrup long enough or not allowing enough time for them to cool and set. Make sure your sugar syrup reaches 238°F and let them sit undisturbed for a few hours.

Can I add flavors to the marshmallows?

Yes! You can easily add a few drops of almond, vanilla, or peppermint extract to the gelatin mixture before combining it with the syrup for a fun flavor twist. Just be cautious with measurements—sometimes, a little goes a long way!

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Homemade Marshmallow Ghosts

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Author: Anna
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 16 marshmallow ghosts 1x
Category: Desserts & Appetizers
Method: Piping
Cuisine: American

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Description

Homemade Marshmallow Ghosts are delightful treats featuring light and fluffy marshmallow in playful ghost shapes. Perfect for festive gatherings, these easy-to-make sweets are sure to impress guests of all ages.

Ingredients

Scale

1/3 cup cold water
2 1/2 teaspoons unflavored powdered gelatin (about 8 grams)
1 cup granulated sugar
1/4 cup water
fine white sugar (for coating)
melted dark or semisweet chocolate or black edible coloring (for faces)

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Instructions

Cover a rimmed baking sheet with an even layer of fine white sugar and prepare a piping bag.
In a stand mixer bowl, combine cold water and sprinkle gelatin over it. Let bloom for 5-10 minutes, then stir well.
In a saucepan, mix granulated sugar and water. Heat over medium heat, stirring until dissolved.
Once dissolved, stop stirring. Attach a candy thermometer and cook until syrup reaches 238°F (114°C). Remove from heat.
With the mixer on low, pour the hot syrup into the bloomed gelatin. Increase to medium-high speed and whip until thick and glossy.
Transfer marshmallow to the piping bag, snip the tip, and pipe ghost shapes onto the sugar-covered sheet. Work quickly while the mixture is still warm.
Let marshmallow ghosts set at room temperature for at least 2 hours. Once set, decorate with chocolate for eyes and mouth.

Notes

Work quickly while piping the marshmallows to prevent them from setting too early.
Ensure the marshmallow mixture is thick enough to hold its shape but still soft enough to pipe.