These easy Halloween ghost marshmallows are super cute and just as delicious! Fluffy, soft, and full of pure vanilla flavor these homemade mini ghost marshmallows taste nothing like the store-bought kind — and they take just about 25 minutes to make plus a few more minutes to pipe into their ghoulish little shapes. This is a no-corn syrup homemade marshmallow recipe, but you can substitute light corn syrup if you like. Plus, I’ve provided instructions for using sheet gelatine or powdered gelatin!
Make a hot mug of Spooky Homemade Hot Cocoa and get your graham crackers (spooky s’mores anybody?) ready because these ghoulish ghosts are as delicious as they are cute! And they also make a great Halloween cheesecake topper!
Why We Love These Halloween Ghost Marshmallows
- They’re so easy and quick to make
- They taste way better than any store-bought marshmallows
- This is a no-corn syrup marshmallow recipe (although you can sub light corn syrup)
- Kiddos and adults love them (I mean, look at them!)
- You can make them using powdered gelatin OR sheet gelatin
- Soft and pillowy and full of pure vanilla flavor
- Fun and easy to decorate
- Makes a great Halloween hot cocoa topper
- Makes the best homemade Indoor Spooky S’mores
- Excellent ice cream sundae topper instead of whipped cream
Halloween Ghost Marshmallow Ingredients
You really only need 5 ingredients to make homemade marshmallows (plus a little cornstarch and powdered sugar to dust them with). Using a pinch of salt is optional of course, but it adds the perfect balance to the sweetness and helps bring out the pure vanilla flavor. I prefer to use Lyle’s Golden Syrup to make the marshmallows but you can definitely use light corn syrup in this recipe instead.
- powdered gelatin or sheet gelatin
- granulated sugar
- Lyle’s Golden Syrup *sub light corn syrup
- egg whites
- vanilla extract
- pinch of salt
- corn starch
- powdered sugar
How to Make Easy Ghost Marshmallows
If you’re more of a visual learner, scroll down to see the detailed step-by-step marshmallow-making recipe photos. Or if you’re looking for a good homemade Peeps recipe, click over here to see that post.
- Prepare the work surface for piping the marshmallows.
- Bloom the gelatin:
- For Powdered Gelatin. In a small bowl, sprinkle the powdered gelatin over the water to soften and absorb the liquid.
- For Sheet Gelatin. Add the gelatin sheets to a bowl and cover completely with water. Allow to soften for 4 to 5 minutes, remove the water, squeeze them gently to remove excess water, and add them back to the bowl and set aside.
- Whisk the egg whites.
- Make the hot syrup.
- Combine the hot syrup and egg white mixture.
- Melt the gelatin and add it to the marshmallow mixture.
- Pipe the ghosts.
- Make the chocolate faces and dust the marshmallows so they don’t stick.
How To Make Easy Homemade Ghost Marshmallows Step-By-Step Recipe Photos
How to Flavor Homemade Marshmallows
Playing with the flavor of homemade marshmallows is fun. Use any of the options below to complement or replace the pure vanilla extract in the recipe.
- 1/4 to 1/2 teaspoon natural strawberry extract
- 1/2 to 1 teaspoon almond extract
- 1/8 teaspoon peppermint extract
- 1/4 to 1/2 teaspoon coconut flavoring
- 1/4 to 1/2 teaspoon orange extract
- 1/4 to 1/2 teaspoon lemon extract
- Add espresso powder, cinnamon, or pumpkin spice to the mixer toward to end
How to Store Homemade Marshmallows
Once the marshmallows have been cured and dusted to prevent sticking, they can be stored in an airtight container at room temperature for about a week and even longer in a cool dry area of the cupboard.
How to Troubleshoot Making Homemade Marshmallows
Making homemade marshmallows is easy, but if you’re not familiar with candy-making it might be intimidating at first. Don’t let it be. Use these helpful tips to make the best-tasting and textured marshmallows you’ve ever had.
- If the marshmallows are sticky on the bottoms after the curing (drying) period, it’s most likely because you didn’t whisk the mixture long enough until the outside of the bowl was completely cool to the touch. To fix sticky bottoms, dust with more cornstarch or the cornstarch-powdered sugar mixture until they’re no longer sticky.
- If the marshmallows are too soft it may mean that the temperature of the hot syrup mixture didn’t reach the required 245°/118°C which may indicate your thermometer isn’t accurate. Test the thermometer in a pot of boiling water and make sure it reads 212ºF (100ºC) if you’re at sea level.
- Make sure you do not have the heat on the burner when you are melting the gelatin, or it may lose its gelling potential. Instead, use the residual heat from the still-hot pot you cooked the syrup mixture in to gently melt it. It melts in a quick couple of seconds.
- You may use cornstarch only in place of the powdered sugar-cornstarch mixture to prep the workstation and dust the final marshmallows. I’ve used both and the cornstarch-only mixture is definitely drier, but I do like the addition of the powdered sugar for flavor. It’s up to you.
Looking For More Halloween Treats to Make This Year?
If you’re looking for more Halloween tricks or treats to make this year, here are a few of our favorite pumpkin and pumpkin spice recipes to try.
- Granny’s Perfect Pumpkin Bread w/Toasted Pumpkin Seeds (a Vintage Recipe)
- Bakery Style Pumpkin Spice Blueberry Muffins (No-Mixer Needed)
- Easy Pumpkin Focaccia Bread (Focaccia alla Zucca)
- Halloween Ghostbuster Meringues (Spooky & Delicious)
- Pumpkin Cheesecake w/Chestnut Graham Cracker Layer
- All-Natural Kabocha Pumpkin Pie Tart w/Pecan Crunch (no canned pumpkin)
- Super Fluffy Pumpkin Spice Pancakes for Two (or a Crowd)
- Bakery Style Pumpkin Spice Pumpkin Bread (w/Toasted Walnuts)
Let’s get started!
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Easy Homemade Halloween Ghost Marshmallows
- Total Time: 30 minutes
- Yield: 16 Ghost Marshmallows 1x
- Diet: Low Fat
Description
If you’re looking for an easy Halloween dessert recipe that’s sure to make every kid (and adult) happy these mini marshmallow ghosts are the perfect treat. So, fluffy, soft, and delicious. Homemade marshmallows take just about 25 minutes to make plus a few more minutes to pipe into their ghostly shapes. I’ve included ingredients and instructions below for using sheet gelatine or powdered gelatine. Plus, check out the video below to see how easy they are to make!
Ingredients
GHOST MARSHMALLOWS USING SHEET GELATIN: (see recipe notes for powdered gelatin substitute)
For Blooming the Gelatin:
- 10 grams of gelatin sheets (2 sheets of Mariarosa Gelatine in Foglia) *See notes for powdered gelatin substitute
- 2 cups cold water (500g)
Hot Syrup Mixture:
- 3 tablespoons + 1 teaspoon cold water (40g)
- 1/2 cup granulated sugar (100g)
- 3 tablespoons + 1 teaspoon Lyle’s Golden Syrup (50g) *sub light corn syrup
Egg Whites Mixture:
- 2 large egg whites, at room temperature (65g)
- 1 teaspoon pure vanilla extract (5g)
- pinch of salt
For Decorating & Dusting the Finished Marshmallows:
- 2–3 ounces dark chocolate, melted
- 2 tablespoons cornstarch (15g)
- 6 tablespoons powdered sugar (50g)
*For the powdered gelatine option see the recipe notes below.
Instructions
1. Prepare the work surface for piping the marshmallows. Whisk together cornstarch and powdered sugar. Dust a baking sheet evenly with this mixture using a sieve or sifter, covering the entire area. Reserve some for later.
2. Bloom the gelatin: Soften gelatin by soaking the sheets in water for 4 to 5 minutes, squeeze gently to remove water, and return to bowl. *If using powdered gelatin, see instructions in the notes below
3.Whisk the egg whites. In the bowl of a stand mixer (or large mixing bowl if using handheld mixer), whisk egg whites on low until frothy. Add salt and vanilla, continue mixing on low while making syrup.
4.Make the hot syrup. In a small pot fitted with a candy thermometer, cook sugar, golden syrup, and water over medium-high heat. When the syrup reaches 210°F/99°C, increase mixer speed to high and whisk until visibly thick and fluffy. When the syrup reaches 245ºF/118°C, carefully pour hot syrup in a steady stream down the side of the mixer bowl while running at high speed. Avoid pouring directly onto the whisk to prevent splattering. Mix on high for 10 minutes.
5. Combine the gelatin and egg white mixture. Add bloomed gelatin plus 1 tablespoon of water to the same syrup pot to melt (it melts quickly from residual heat, DO NOT turn the stove on). Add melted gelatin to the mixer while it’s running on high speed. Continue mixing on high until bowl is completely cool to touch, 5 to 8 minutes more.
6.Pipe the ghosts. Transfer mixture to a piping bag fitted with a large hole (#807 Ateco, or larger) and pipe onto prepared sheet in three stages: pipe a little, pause, lift up; repeat twice more. Let rest for at least 2 hours.
7. Make the chocolate faces. Melt dark chocolate over a double boiler or in microwave. Use a toothpick or wooden skewer to dot on eyes and mouth. Get creative! Let marshmallows cure for at least 4 hours, preferably overnight, uncovered at room temperature.
8. Dust with Powdered sugar. Just before storing, dust ghosts with remaining sugar mixture to prevent sticking. Store in large sealed containers to prevent sticking. Use them to make Halloween Hot Cocoa, Spooky Indoor S’mores, Ghoulish Sundaes, or as a Spooky Delicious Cheesecake Topper, Enjoy!
Notes
GHOST MARSHMALLOWS USING POWDERED GELATIN OPTION:
- 1 envelope powdered gelatine (2 1/2 teaspoons) (8.5g)
- 1/4 cup cold water (63g)
- When the hot syrup mixture has cooled just enough that most of the bubbles have subsided, add the bloomed gelatine mixture and stir to dissolve the gelatine. When there are no more granules and the gelatine has been fully combined with the hot syrup, pour everything into the egg white mixture while the mixer is running on high speed and follow the rest of the instructions.
- Prep Time: 15 minutes
- Whisking Time: 10 minutes
- Cook Time: 5
- Category: Candy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Marshmallow
