Marshmallow Ghosts

four cups of hot cocoa filled with marshmallow ghosts

5 from 10 reviews

These homemade ghost marshmallows are sure to delight the boys and ghouls in your life this Halloween! Whether you’re enjoying hot cocoa, a spooky s’more or just looking to learn some marshmallow making basics, this post has you covered!




  1. In a small bowl stir together the gelatin and 2 tablespoons of (ice cold) water. Set aside so the gelatin can absorb the water.
  2. In a small saucepan whisk together the corn syrup, granulated sugar, and ¼ cup water. Bring to a boil and allow to cook until a candy thermometer registers 235F/113C.
  3. In the meantime, beat your egg whites until they hold soft peaks.
  4. Once the sugar mixture reaches the right temperature, whisk in the gelatin (be careful with your hands because it’s likely to release hot steam when you do this) and stir to dissolve.
  5. Slowly add the hot mixture and vanilla extract to the egg whites and whip until light and fluffy (about 5-7 minutes).
  6. Cover a couple of baking sheets with parchment paper and dust with sifted powdered sugar.
  7. Spoon the marshmallow mixture into a piping bag and clip a small hole in the tip.
  8. To pipe the ghosts, pipe a circle of marshmallow. Ease up pressure on the piping bag and draw the marshmallow down and to a side to create a tail.
  9. Use the same technique to create arms.
  10. Allow your marshmallows to dry overnight.
  11. Gently peel the marshmallows from the parchment paper or dust a spatula generously with powdered sugar to gently lift them if they prove difficult.
  12. As you remove the marshmallows from the parchment, drag them through a small bowl of powered sugar to make sure they’re thoroughly coated. Dust them off so there’s no excess powdered sugar to clog up your food marker.
  13. Using a food marker, add eyes. You can also use powdered pink food coloring to create rosy cheeks.


Marshmallow recipe adapted from Buttercream Blondie


Keywords: halloween marshmallows, ghost marshmallows, halloween dessert