Homemade Ghost Marshmallows
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.
Why make your own? For starters, homemade marshmallows are so much softer than store-bought. Plus, you get to cut them into any shape you want, with any cookie cutter you have, and decorate them however you like. It turns a simple marshmallow into something way more fun.
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.
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Homemade Ghost Marshmallows
These ghost marshmallows are a spooky-cute treat that are surprisingly easy to make from scratch.
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 to keep marshmallow cream from sticking.
- 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.
- Use an edible pen to make the face.
Nutrition
Calories: 144kcalCarbohydrates: 37gProtein: 1gFat: 0.1gSaturated Fat: 0.001gMonounsaturated Fat: 0.001gSodium: 16mgPotassium: 1mgSugar: 37gCalcium: 4mgIron: 0.03mg
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