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!