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
For the best results, pipe the marshmallow mixture while it is still warm because it becomes thicker as it cools. Store finished ghost marshmallows in an airtight container at cool room temperature and enjoy within a few days.
Calories: 140 kcal
Carbohydrates: 25 g
Protein: 0.6 g
Fat: 0.6 g
Sugar: 17–18 g
Sodium: 20–25 mg
Calories: 140 kcal
Carbohydrates: 25 g
Protein: 0.6 g
Fat: 0.6 g
Sugar: 17–18 g
Sodium: 20–25 mg