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These adorable Halloween Milk Gelatin Ghosts are easy to make and set up firm enough to unmold into cute ghost shapes. They’re perfect for Halloween parties, classroom treats, a fun and spooky addition to a Halloween dessert table, or a fun lunchbox surprise.

These Halloween Ghost Gelatin are made with a generous amount of unflavored gelatin so they’re firm enough to hold the shape of silicone ghost molds. The sweetened condensed milk makes them creamy and lightly sweet, while vanilla and cinnamon add a simple fall flavor that works well for a Halloween treat.

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a black cat looking at ghosts. — Black cats realizing their time to shine is now!

How to make

The full Halloween ghost gelatin ingredients and instructions are in the recipe card below. I have tips and tricks for you in the post.

First you’ll need to get your ghost molds! These are the ghost molds I bought from Amazon. Also, if you want to draw in the eyes and mouths, you’ll want an edible ink pen.

ingredients on left and milk and gelatin mixed together on right.

Bloom the gelatin; it’ll thicken as it sits. Mixing the gelatin with cold milk before adding it to the warm milk mixture helps it hydrate properly and dissolve smoothly. Let this sit at room temperature while you warm the milk infusing the cinnamon flavor.

mixing the remaining ingredients in a pan on left and bloomed gelatin on right.

I prefer cinnamon sticks for this recipe because they add cinnamon flavor without leaving flecks throughout the milk gelatin. If you use ground cinnamon, strain the mixture before pouring it into the molds for smoother ghosts.

Tip: Don’t boil the milk. Bring the milk mixture just to a simmer, then keep it at a low simmer while the cinnamon infuses.

Strain for smooth ghosts. A fine-mesh strainer removes cinnamon particles and any small gelatin lumps before the mixture goes into the molds. You can strain the warm milk into the gelatin mixture as you stir them together.

the completed gelatin mixture on left and poured into molds on right.

Place the ghost molds onto a baking sheet before filling the molds to make moving them easier.

Fill the molds just up to the top. The gelatin mixture doesn’t expand or contract too much.

Chill completely before unmolding. Give the ghosts the full 4–5 hours to become firm. For the easiest unmolding, you can also make them the day before.

To unmold, gently loosen the edges with your fingers, then carefully press the gelatin out of the silicone mold. If it doesn’t release easily, briefly dip the outside of the mold in warm water for a few seconds and try again. Once they’re unmolded, you can draw on the eyes and mouths with an edible ink pen.

The Cinnamon Milk Gelatin Ghosts can be made ahead and refrigerated until you’re ready to serve. Keep the ghosts chilled until serving so they stay firm.

For a Halloween dessert table, arrange the ghosts on a platter and surround them with other Halloween treats or fresh fruit.

ghosts made of gelatin on a piece of parchment paper.

Why is my milk gelatin lumpy?

The gelatin may not have completely dissolved into the warm milk mixture. Make sure the bloomed gelatin is thoroughly incorporated. If you still see lumps, strain the mixture through a fine-mesh strainer before pouring it into the molds.

ghosts with eyes and moths drawn in on a piece of parchment paper.

How many ghosts does this make?

My estimate is that the recipe makes roughly about 28 ghosts. I only have two ghost molds, which makes 16 ghosts. So if you want to 28 ghosts, you’ll need to make sure you have 4 trays of 8 ghosts each.

The remainder of the milk gelatin mixture, I poured into nonstick cake pan skull molds to make Halloween Milk Gelatin Skulls. You could also make skulls in silicone ice cube molds.

Of course, the number of ghosts will depend entirely on the mold size.

gelatin skulls with no ink on the left and with darkened eyes and features on the right.

Storage

Store the molded milk gelatin ghosts covered in the fridge until ready to serve.

For the best texture and easiest unmolding, make the ghosts at least 4–5 hours ahead or the day before. Keep them refrigerated until serving.

I recommend keeping them in their molds until you’re ready to serve if you’re making them ahead. Once unmolded, place them in a covered container and refrigerate up to 4 days. They may gradually become a little firmer or develop moisture on the surface the longer they sit. Also, if you draw on the eyes and mouths before storing them, the ink may bleed into the gelatin. I think it looks really cool that way, but just be aware that it may happen.

Party tip: Keep the milk gelatin ghosts refrigerated until ready to serve. Because they contain dairy, they should not sit at room temperature for more than 2 hours (or 1 hour if temperatures are above 90°F).

Can I make Halloween Ghost Milk Gelatin ahead of time?

Yes, these are a good make-ahead Halloween dessert. Prepare the gelatin ghosts the day before and keep refrigerated until you’re ready to unmold and serve.

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Recipe

square crop of gelatin ghosts on a pewter tray.

Halloween Ghost Milk Gelatins

Debi

These adorable Halloween Ghost Milk Gelatins are made with creamy whole milk, sweetened condensed milk, vanilla, and a touch of cinnamon. They’re easy to make ahead and set up firm enough to unmold into cute ghost shapes. They’re perfect for kids’ lunches, Halloween parties, classroom treats, or a fun Halloween dessert.

5 from 1 vote

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Prep Time 10

Cook Time 5

Chilling time 4

Total Time 4 15

Course Appetizer, Dessert, Snack

Cuisine American

Servings ghosts

Calories 50 kcal

Equipment

Ingredients

1 ounce unflavored gelatin about 4 standard packets
2 cups whole milk divided use
2 cinnamon sticks or 1 teaspoon ground cinnamon
1 cup sweetened condensed milk
2 teaspoons vanilla extract

Instructions

In a small bowl or 2-cup glass measuring cup, combine the unflavored gelatin with 1 cup of cold milk. Stir well to combine. Set aside while you simmer the milk mixture. The gelatin mixture will thicken as the gelatin hydrates.
In a medium saucepan, combine the remaining 1 cup milk, cinnamon sticks or ground cinnamon, sweetened condensed milk, and vanilla extract. Bring the mixture to a gentle simmer, then reduce the heat to low and simmer for 5 minutes.
If using cinnamon sticks, remove them from the warm milk mixture. Add the bloomed gelatin mixture and stir until the gelatin is completely dissolved and the mixture is smooth. If you notice any gelatin lumps, pour the mixture through a fine-mesh strainer.
Place the silicone molds on a baking tray to make moving them easier.
Carefully pour the milk gelatin mixture into silicone ghost molds, and refrigerate for 4 to 5 hours, or until the gelatin is completely firm.
Carefully loosen the edges of each gelatin ghost with your fingers, then gently press the gelatin out of the silicone mold. You can draw on eyes and a mouth with edible ink pens.

Notes

The number of ghosts will depend entirely on the mold size.

This is a firm milk gelatin, which helps the ghosts hold their shape when unmolded.

For the cleanest flavor and appearance, use cinnamon sticks. Ground cinnamon can be used, but it may leave small particles in the gelatin, so strain the mixture before filling the molds.

The gelatin needs to be fully dissolved before filling the molds. Straining also helps remove any remaining lumps.

Warm water usually isn’t necessary for unmolding. If the ghosts are difficult to release, briefly place the outside of the silicone mold in warm water for a few seconds, then try again.

Don’t leave the gelatin sitting in warm water for too long, or the outside may begin to soften.

For the best texture and appearance, I’d suggest making them no more than 1–2 days ahead if you’re serving them for a party.

Party tip: Keep the milk gelatin ghosts refrigerated until ready to serve. Because they contain dairy, they should not sit at room temperature for more than 2 hours (or 1 hour if temperatures are above 90°F).

Nutrition

Calories: 50kcalCarbohydrates: 7gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 6mgSodium: 23mgPotassium: 68mgFiber: 0.1gSugar: 7gVitamin A: 58IUVitamin C: 0.3mgCalcium: 56mgIron: 0.1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword gelatin, ghosts, Halloween

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