Ghost Marshmallows Recipe
These adorable Ghost Marshmallows are soft, fluffy, and perfect for Halloween. Homemade marshmallow mixture is piped into cute ghost shapes, lightly coated with powdered sugar, and decorated with chocolate eyes and spooky little mouths.
Serve these ghost marshmallows on a Halloween dessert table, package them as party favors, or float them over hot chocolate for a fun and festive Halloween drink.
Why You’ll Love These Ghost Marshmallows
- Easy homemade Halloween treat
- Soft, fluffy, and lightly flavored with vanilla
- Perfect for Halloween parties and school treats
- Delicious in hot chocolate
- Can be made ahead of time
- Fun recipe for kids to help decorate
- No special ghost-shaped mold required
- Easy to customize with different facial expressions
What Are Ghost Marshmallows?
Ghost marshmallows are homemade marshmallows shaped like little ghosts. The marshmallow mixture is made by combining bloomed gelatin with hot sugar syrup, then whipping it until thick and fluffy.
The warm mixture is transferred to a piping bag and shaped into ghosts. Once the marshmallows set, they are dusted with powdered sugar and cornstarch and decorated with melted chocolate.
Homemade ghost marshmallows are similar to traditional marshmallow candies, but their shape makes them especially fun for Halloween. You can also use them as a topping for hot chocolate, just like other Halloween marshmallow treats.
Ingredients
For the Marshmallows
- 2 ½ teaspoons unflavored powdered gelatin
- ½ cup cold water, divided
- 1 cup granulated sugar
- ¼ cup light corn syrup
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
For the Dusting Mixture
- ½ cup powdered sugar
- ½ cup cornstarch
For the Ghost Faces
- 1 ounce semi-sweet or dark chocolate
You can also use black decorating icing or an edible food marker made for candy and chocolate.
Equipment
- Stand mixer with whisk attachment
- Candy thermometer
- Small saucepan
- Piping bag
- Large round piping tip
- Parchment paper
- Baking sheet
- Small piping bag or zip-top bag
- Toothpick, optional
A candy thermometer is strongly recommended because the sugar syrup needs to reach the correct temperature for the marshmallows to set properly. Traditional homemade marshmallow recipes commonly cook the syrup to approximately 240°F–245°F.
How to Make Ghost Marshmallows
1. Prepare the Baking Sheet
Line a baking sheet with parchment paper.
In a small bowl, mix the powdered sugar and cornstarch. Sift a light layer of the mixture over the parchment paper. This will prevent the marshmallows from sticking.
Prepare a piping bag fitted with a large round tip and keep it nearby.
2. Bloom the Gelatin
Pour ¼ cup of the cold water into the bowl of a stand mixer.
Sprinkle the gelatin evenly over the water. Let it stand for about 5 minutes, or until the gelatin softens and absorbs the water.
This step is called blooming the gelatin. It helps the gelatin dissolve evenly when the hot sugar syrup is added.
3. Cook the Sugar Syrup
Add the remaining ¼ cup water, granulated sugar, corn syrup, and salt to a small saucepan.
Heat over medium heat, stirring gently until the sugar dissolves.
Once the mixture begins to boil, stop stirring. Attach a candy thermometer and continue cooking until the syrup reaches 240°F (115°C).
Remove the saucepan from the heat immediately.
4. Whip the Marshmallow Mixture
Turn the stand mixer on low speed.
Carefully pour the hot sugar syrup into the bloomed gelatin in a slow, steady stream. Pour the syrup down the side of the bowl rather than directly onto the whisk to help prevent splashing.
Add the vanilla extract.
Gradually increase the mixer speed to high and whip for approximately 8–12 minutes. The mixture should become:
- White
- Thick
- Fluffy
- Glossy
- Able to hold its shape
The marshmallow mixture should look similar to a thick, soft meringue.
5. Pipe the Ghost Shapes
Immediately transfer the warm marshmallow mixture into the prepared piping bag.
Hold the piping bag directly above the powdered sugar-covered parchment paper.
To form each ghost:
- Squeeze the bag to create a wide, rounded base.
- Continue squeezing while slowly moving the bag upward.
- Make the body slightly narrower toward the top.
- Stop squeezing and pull the piping tip upward to create a pointed head.
Make the ghosts about 2–3 inches tall. Try to pipe them quickly because the mixture will become firmer as it cools.
6. Dust the Marshmallows
Sift the powdered sugar and cornstarch mixture over the freshly piped ghosts.
Allow the marshmallows to set at room temperature for at least 1 hour. For the best texture, let them sit uncovered for several hours or overnight.
Some homemade marshmallow methods recommend allowing the mixture to dry overnight before removing or decorating the shapes.
7. Decorate the Ghost Faces
Melt the dark chocolate in a microwave-safe bowl in short intervals, stirring between each interval until smooth.
Transfer the chocolate to a small piping bag or zip-top bag with the corner snipped off.
Pipe two eyes and a mouth onto each ghost marshmallow.
You can make the faces:
- Cute
- Scared
- Surprised
- Sleepy
- Spooky
- Silly
Allow the chocolate to set before serving.
Tips for Making Perfect Ghost Marshmallows
Use a candy thermometer
The sugar syrup temperature is one of the most important parts of this recipe. If the syrup is undercooked, the marshmallow may not hold its shape. If it is overcooked, the finished marshmallows may become too firm.
Pipe the mixture while it is warm
The marshmallow mixture becomes thicker as it cools. If it becomes too stiff, it will be difficult to pipe smooth ghost shapes.
Use a large round piping tip
A large round tip helps you create a wide body and pointed head without needing a special mold.
Work quickly
Have the parchment paper, piping bag, and dusting mixture ready before you begin whipping the marshmallow.
Do not worry about perfect shapes
Every ghost can have a slightly different shape. Uneven bodies and funny faces make these Halloween treats look homemade and charming.
Dust the ghosts generously
The powdered sugar and cornstarch mixture prevents the marshmallows from sticking to the parchment paper, your hands, and each other.
How to Make Ghost Marshmallows Without a Piping Bag
If you do not have a piping bag, use a strong zip-top bag instead.
Fill the bag with the warm marshmallow mixture, push the mixture toward one corner, and snip off the tip. Pipe the ghosts directly onto the prepared parchment paper.
You can also spread the marshmallow mixture into a prepared baking pan, allow it to set, and cut out ghost shapes using a ghost-shaped cookie cutter. This method is easier if you do not want to pipe individual ghosts.
How to Serve Ghost Marshmallows
With Hot Chocolate
Place one or two ghost marshmallows on top of hot chocolate. The warm drink will soften the marshmallow and create a deliciously gooey topping.
On a Halloween Dessert Table
Serve the ghosts with:
- Halloween cookies
- Chocolate brownies
- Candy corn
- Mini pumpkins
- Chocolate-covered pretzels
- Halloween cupcakes
As Party Favors
Place individual ghost marshmallows in small food-safe bags. Tie each bag with orange, black, or purple ribbon for an easy Halloween party favor.
With S’mores
Use the ghosts as a Halloween twist on traditional s’mores. The marshmallows can be placed between graham crackers and chocolate for a fun seasonal dessert.
As an Ice Cream Topping
Use mini ghost marshmallows as a topping for vanilla, chocolate, or cookies-and-cream ice cream.
Ghost Marshmallow Variations
Vanilla Ghost Marshmallows
Use pure vanilla extract for a classic marshmallow flavor.
Peppermint Ghost Marshmallows
Add a small amount of peppermint extract for a festive flavor that pairs especially well with hot chocolate.
Chocolate Ghost Marshmallows
Add a little cocoa powder to the marshmallow mixture for a chocolate-flavored version. Be careful not to add too much because it can make the mixture heavier and harder to pipe.
Mini Ghost Marshmallows
Use a smaller piping tip to make tiny ghosts. Mini ghosts are perfect for hot cocoa, coffee, pudding, and ice cream.
Colored Ghost Marshmallows
Add a very small amount of gel food coloring to create pale gray, lavender, or light orange ghosts. Keep the color subtle so the ghosts still look light and fluffy.
Common Problems and Solutions
Why are my ghost marshmallows sticky?
Marshmallows are naturally sticky, especially when freshly made. Make sure the parchment paper and finished ghosts are lightly coated with the powdered sugar and cornstarch mixture.
Humidity can also make marshmallows sticky. Store them in an airtight container in a cool, dry place.
Why are my ghost marshmallows spreading?
The mixture may not have been whipped long enough, or the sugar syrup may not have reached the correct temperature.
Whip the mixture until it becomes thick enough to hold a soft shape before piping.
Why are my ghost marshmallows too hard?
The sugar syrup may have been cooked for too long or reached a temperature that was too high.
Use a reliable candy thermometer and remove the syrup from the heat as soon as it reaches 240°F.
Why are my ghost faces smearing?
The marshmallows need to be fully set before decorating. Allow them to dry and firm up before adding the chocolate.
Can I use regular marshmallows?
Yes, but regular store-bought marshmallows will not have the same homemade ghost shape. For an easier shortcut, dip regular marshmallows in white chocolate and add chocolate faces.
How to Store Ghost Marshmallows
Store the finished ghost marshmallows in an airtight container at cool room temperature.
Place parchment paper between layers if needed. Keep the container away from direct sunlight, heat, and humidity.
For the best texture, enjoy the marshmallows within a few days. Some homemade marshmallow recipes state that they can remain soft for several days when stored correctly.
Can I Make Ghost Marshmallows Ahead of Time?
Yes. Ghost marshmallows are a great make-ahead Halloween treat.
You can prepare them one or two days before your party. Let them set completely, decorate them with chocolate, and store them in an airtight container until ready to serve.
Are Ghost Marshmallows Vegetarian?
Traditional marshmallows made with gelatin are not vegetarian because gelatin is usually derived from animal collagen.
If you need a vegetarian or vegan version, look for a marshmallow recipe made with agar-agar or another plant-based setting ingredient. Do not simply replace gelatin with agar-agar without adjusting the recipe because the setting method and quantities are different.
Ghost Marshmallows vs. Store-Bought Marshmallow Ghosts
Homemade ghost marshmallows allow you to control the:
- Size
- Shape
- Flavor
- Sweetness
- Facial expressions
- Serving style
Store-bought products such as PEEPS Marshmallow Ghosts are convenient and can be used as Halloween snacks, cake decorations, or party treats. However, they are different from homemade piped marshmallows. PEEPS Marshmallow Ghosts
Frequently Asked Questions
What are ghost marshmallows made of?
Ghost marshmallows are made with gelatin, sugar, corn syrup, water, vanilla extract, and salt. They are usually coated with powdered sugar and cornstarch and decorated with melted chocolate.
How do you make ghost-shaped marshmallows?
Make a homemade marshmallow mixture, whip it until thick and fluffy, and pipe it into ghost shapes using a large round piping tip. Once the ghosts set, decorate them with chocolate eyes and mouths.
Can I make ghost marshmallows without corn syrup?
Yes, some homemade marshmallow recipes use alternative sugar-syrup methods without corn syrup. However, the ingredient proportions and cooking process will be different, so use a recipe specifically developed without corn syrup rather than simply removing it.
Can I put ghost marshmallows in hot chocolate?
Yes. Ghost marshmallows are especially delicious on top of hot chocolate. The warm drink softens the marshmallow and makes it gooey.
How long do ghost marshmallows last?
When stored in an airtight container at cool room temperature, homemade ghost marshmallows are best enjoyed within a few days.
Can kids help make this recipe?
Children can help pipe or decorate the ghosts with adult supervision. An adult should handle the hot sugar syrup because it can cause serious burns.
What can I use for the ghost eyes and mouth?
You can use melted dark chocolate, black decorating icing, edible candy eyes, or an edible food marker designed for chocolate and candy.
Do I need a ghost-shaped mold?
No. A piping bag with a large round tip is enough to create ghost shapes. You can also cut ghost shapes from a set marshmallow slab with a cookie cutter.
Related Recipes
- peanut butter fudge with marshmallow fluff
- fun desserts for kids
- soft sugar cookies
- Chocolate Chip Cookies
Ghost Marshmallows
Ingredients
Method
- Line a baking sheet with parchment paper and lightly dust it with a mixture of powdered sugar and cornstarch.
- Pour ¼ cup cold water into the bowl of a stand mixer and sprinkle the gelatin evenly over the water. Let it bloom for about 5 minutes.
- Add the remaining ¼ cup water, granulated sugar, corn syrup, and salt to a saucepan. Heat over medium heat until the sugar dissolves.
- Stop stirring once the mixture boils. Cook until the syrup reaches 240°F (115°C) on a candy thermometer.
- Remove from heat and slowly pour the hot syrup into the bloomed gelatin while mixing on low speed.
- Add vanilla extract, then gradually increase the mixer speed to high. Whip for 8–12 minutes, until the mixture is thick, white, glossy, and fluffy.
- Transfer the warm marshmallow mixture to a piping bag fitted with a large round tip.
- Pipe 2–3-inch ghost shapes onto the prepared parchment paper.
- Dust the ghosts generously with the powdered sugar and cornstarch mixture. Let them set at room temperature for at least 1 hour, preferably several hours or overnight.
- Melt the chocolate and transfer it to a small piping bag or zip-top bag with the corner snipped off.
- Pipe two eyes and a small mouth onto each ghost marshmallow.
- Allow the chocolate to set, then serve or store in an airtight container.
Notes
Calories: 140 kcal
Carbohydrates: 25 g
Protein: 0.6 g
Fat: 0.6 g
Sugar: 17–18 g
Sodium: 20–25 mg
Disclaimer: This recipe is provided for informational and entertainment purposes only. Nutrition information, cooking times, and ingredient results are estimates and may vary depending on the brands, ingredients, equipment, and portion sizes used. Always use caution when working with hot sugar syrup and melted chocolate, and keep food allergies and dietary restrictions in mind when choosing ingredients.
About Jonas Mitchell
Jonas Mitchell is a home baker and recipe developer at RecipeValley, focused on approachable, kitchen-tested desserts and everyday recipes. He does not hold a clinical nutrition credential, and his content is for informational purposes only and is not a substitute for advice from a doctor or registered dietitian.