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Homemade Marshmallow Ghosts are a fun way to make Halloween treats from scratch. They’re soft, fluffy, and easy to decorate with little chocolate faces. Pipe a batch for a Halloween party, add them to a dessert table, or package them up for a seasonal homemade gift. You can make the marshmallows a day ahead, which gives them plenty of time to set before decorating.
Have you ever tried making marshmallows at home? These Halloween marshmallow treats are an adorable and fun Halloween project. They turn out soft, fluffy, and sweet. Just pipe them into ghost shapes, add little chocolate faces, and you have cute homemade Halloween treats for Halloween parties, dessert tables, or treat bags. They’re easier to make than you might think!
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How to make
The full detailed recipe is in the printable recipe card below. I offer tips and tricks in the post so that you can get the best ghost marshmallows ever!
And you know, making fresh homemade marshmallows is actually pretty easy! I get a little nervous about it, kind of like when I make angel food cake. But afterwards, I remember just how easy they are!
Keep the ingredients in mind. Standard powdered gelatin is made from animal collagen, so these marshmallows aren’t vegetarian. The recipe can be gluten-free when all ingredients and decorations are verified gluten-free. Light corn syrup is a common confectionery ingredient and is different from high-fructose corn syrup.
Have everything ready first. Prepare the baking sheet, piping bag, and coating mixture before you start cooking the sugar syrup. Once the marshmallow mixture is whipped, you’ll need to pipe it quickly.
The cornstarch and powdered sugar mixture helps prevent sticking, but too much can leave a powdery coating. Start with the amount needed to coat the parchment and use the remainder sparingly.
Don’t stir the syrup while it cooks: Stirring can encourage sugar crystallization.
Watch the thermometer. The syrup must reach 240° F to help the marshmallows develop the right structure. A digital candy thermometer makes this step easier to manage. And make sure the thermometer tip doesn’t touch the bottom of the pan.
Pour carefully: Add the hot syrup down the side of the mixer bowl, not directly onto the whisk.
Pipe consistently. Hold the bag straight up and use short squeezes with brief pauses to create the rounded, layered shape of a ghost. Similar-sized ghosts will set more evenly. Pipe immediately: The mixture gets progressively harder to pipe as it cools and sets.
Allow enough setting time. Leave the Homemade Halloween Ghost Marshmallows uncovered at room temperature for at least 3 hours. Overnight is even better if you want the surfaces to be easier to handle and decorate. I like to place the baking sheets with the ghosts on them in the cold oven for storage, that way they stay undisturbed by grabbing hands and curious kitties.
Choose your decorations. Melted dark chocolate works well for small eyes and mouths. An edible food coloring pen is another option, provided it’s suitable for marshmallow surfaces.
Let the Homemade Halloween Ghost Marshmallows dry before decorating: This helps keep the chocolate faces neat.
To help moving and decorating them, coat your hands in the powdered sugar and cornstarch mixture. This will keep the marshmallow from sticking to you.
Store them carefully. Moisture makes marshmallows sticky, so use a tightly sealed container and avoid humid storage conditions. Place parchment between layers if stacking them.
Storage
Store the Halloween Marshmallow Ghosts in an airtight container at room temperature, with parchment paper between layers if needed. Keep them in a cool, dry place and away from humidity. Homemade marshmallows generally last for 2 to 3 weeks when stored properly
I don’t recommend storing them in the fridge. Refrigeration can introduce moisture and cause sticky surfaces.
For longer storage, freeze in a well-sealed, freezer-safe container with parchment between layers for up to 4 months for best quality. Thaw in the refrigerator overnight, then allow them to come closer to room temperature before serving. I also think the frozen marshmallows are a fun treat and a great way to cool down a mug of hot cocoa!
Frequently asked questions
How long do Easy Marshmallow Ghosts for Halloween take to set?
Let the ghosts sit uncovered at room temperature for at least 3 hours. Overnight is preferable because it gives the surfaces more time to dry and makes them easier to handle and decorate.
And speaking of handling them, be sure to coat your hands in the powdered sugar-cornstarch mixture to keep the marshmallows from sticking to your hands.
Can I make the ghosts in a silicone mold?
Yes, these ghosts work well in a silicone mold. Rub the inside of the mold with a light coating of butter. Then, sprinkle the powdered sugar- cornstarch mixture into the mold. Shake and tap the mold to make sure the mixture coats the inside evenly. Return any remaining mixture to the bowl for later use. Once the marshmallow is ready, pipe it directly into the mold, starting deep in the mold and working your way up to fill all the spaces. Here’s the 3D ghost mold that I used.
How should I store marshmallow ghosts?
Store them in an airtight container in a cool, dry place. Place parchment paper between layers to keep them from sticking together. Avoid humid conditions, which can make the surfaces tacky.
Can I make marshmallow ghosts ahead of time?
Yes. Make them a day ahead so they have time to set before you add the faces. Once decorated, store them in an airtight container until you’re ready to serve them.
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Recipe
Marshmallow Ghosts
Ingredients
- ¼ cup cornstarch
- ¼ cup confectioners’ sugar (powdered sugar)
- 1 cup cold water divided use, plus a little extra if needed
- 2½ tablespoons unflavored powdered gelatin approximately 3 standard packets
- 1½ cups plus 1½ tablespoons granulated sugar
- ½ cup light corn syrup
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
For decorating
- Dark chocolate melted, for the eyes and mouth
- Alternatively, an edible food coloring pen
Instructions
- Sift the cornstarch and confectioners’ sugar together in a medium bowl. Line a large baking sheet with parchment paper and spray generously with nonstick cooking spray. Dust the parchment with about one-third of the cornstarch mixture, reserving the rest for later.¼ cup cornstarch, ¼ cup confectioners’ sugar
- Pour ½ cup cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin evenly over the water and let it sit for 5 minutes. If dry gelatin remains, drizzle in just enough additional water to moisten it, then let it sit for another 1–2 minutes.1 cup cold water, 2½ tablespoons unflavored powdered gelatin
- Meanwhile, combine the remaining ½ cup water, granulated sugar, corn syrup, and salt in a 2-quart saucepan. Cover and cook over medium-high heat until the mixture begins simmering around the edges, about 3 minutes. Remove the lid and continue cooking without stirring until the syrup reaches 240°F on a candy thermometer, about 6–7 minutes more. If sugar crystals form on the sides of the pan, brush them down with a wet pastry brush. When the syrup mixture reaches the target temp, immediately remove from the heat.1 cup cold water, 1½ cups plus 1½ tablespoons granulated sugar, ½ cup light corn syrup, ¼ teaspoon kosher salt
- Turn the mixer to low, and slowly pour the hot syrup down the side of the bowl into the gelatin mixture, avoiding the whisk. Gradually increase the speed to high and whip for 13–14 minutes, until the mixture is thick, fluffy, and holds its shape, and the bowl feels just lukewarm. Add the vanilla and whip for another 30 seconds.1 teaspoon vanilla extract
- Reduce the mixer speed to low briefly to help release the marshmallow from the whisk, then turn off the mixer. Transfer the mixture to a piping bag or a sturdy zip-top bag with a corner snipped off. Work quickly because the marshmallow begins setting as it cools.
- Hold the piping bag vertically over the prepared baking sheet. Squeeze to form a rounded base, then lift the bag upward in short stages, briefly pausing between squeezes to create a ghost shape. Release pressure and lift the bag away to finish each ghost.
- Leave the marshmallows uncovered at room temperature for at least 3 hours, preferably overnight, until the surfaces are dry enough to handle and the ghosts hold their shapes.
- Melt a small amount of dark chocolate or chocolate chips in the microwave in short intervals, stirring until smooth. Use the back of a small clean paint brush handle or a toothpick to dab on two eyes and a mouth. Alternatively, draw the faces with an edible food coloring pen according to the pen’s instructions.Dark chocolate, Alternatively, an edible food coloring pen
- To help moving and decorating them, coat your hands in the powdered sugar and cornstarch mixture. This will keep the marshmallow from sticking to you.
Notes
Nutrition
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.
Debi
So adorable, and super fun to make. These marshmallow ghosts are also mighty tasty. Make an edible graveyard, top cupcakes or cakes, or just eat them by themselves. And marshmallows aren’t difficult to make! Debi, author, Life Currents