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Marshmallow Ghosts: Easy Halloween Treats Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 104 reviews
  • Author: Anna
  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Yield: 10 marshmallow ghosts
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Create adorable and spooky Marshmallow Ghosts using fondant, marshmallows, and chocolate chips—perfect for an easy Halloween treat that’s fun to make and delightful to eat.

Ingredients

Scale

Fondant Layer

  • 300 g fondant

Marshmallow Ghosts

  • 10 marshmallows
  • 20 mini chocolate chips
  • 10 standard chocolate chips

Decoration

  • White chocolate (for melting and assembling)

Instructions

  1. Gather Ingredients: Collect all ingredients needed for making the ghosts. If making your own fondant, prepare it ahead of time following a trusted fondant recipe.
  2. Melt White Chocolate: Melt the white chocolate in a small bowl using a double boiler method—place the bowl over a pot of hot water or in a larger bowl with hot water to keep it melted and warm throughout the assembly process.
  3. Roll Fondant: Roll out the fondant to a thickness of about 2 to 3 millimeters, ensuring an even layer suitable for cutting the shapes.
  4. Cut Fondant Circles: Use a medium-sized round cutter to cut out fondant circles. Choose a diameter approximately equal to the marshmallow diameter plus twice its height to cover it fully.
  5. Assemble Ghost Base: Apply a small amount of melted white chocolate in the center of each fondant circle. Place one marshmallow on top, centered to act as the ghost body.
  6. Shape Fondant Around Marshmallows: Carefully flip the marshmallow and fondant over. Gently adjust the edges of the fondant to cover the marshmallow completely and create evenly distributed frills to mimic the ghostly appearance.
  7. Create Eyes: Use a skewer or toothpick to place two small dots of melted white chocolate on the sides of each marshmallow. Quickly place two mini chocolate chips on these dots before the chocolate sets to form the eyes.
  8. Create Mouth: Apply melted white chocolate where you want the mouth to be and press a standard-sized chocolate chip into the chocolate to create the mouth.
  9. Repeat Until Complete: Continue the process for all marshmallows to create a set of 10 marshmallow ghosts.
  10. Storage: Store the finished marshmallow ghosts in an airtight container, keeping them away from humidity to maintain freshness.

Notes

  • Keep the white chocolate melted and warm during assembly by placing its container in a larger bowl of hot water, refreshing the water as it cools to prevent hardening too soon.
  • White chocolate works best for decorating these treats because its color blends well with the fondant and marshmallow, unlike darker chocolates which create too much contrast.
  • Select a cutter size that covers the marshmallow properly without excessive fondant flaps; the ideal diameter equals the marshmallow’s diameter plus twice its height to allow full coverage and frill formation.

Nutrition

  • Serving Size: 1 marshmallow ghost
  • Calories: 110
  • Sugar: 18g
  • Sodium: 35mg
  • Fat: 2.5g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 0.8g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 0g
  • Protein: 0.5g
  • Cholesterol: 0mg

Find it online: https://recipestrend.com/marshmallow-ghosts-easy-halloween-treats-recipe/