Halloween Ghost Milk Gelatins

square crop of gelatin ghosts on a pewter tray.

5 from 1 vote

Halloween Ghost Milk Gelatins

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.

Course Appetizer, Dessert, Snack

Cuisine American

Keyword gelatin, ghosts, Halloween

Prep Time 10

Cook Time 5

Chilling time 4

Total Time 4 15

Servings ghosts

Calories 50kcal

Author Debi

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.

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.

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