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Mini marshmallow ghosts standing together.
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5 from 1 vote

Mini Marshmallow Ghosts - Halloween Sweet Treats

Who doesn't want to eat these mini marshmallow ghosts on Halloween? Made with minimal ingredients and gluten-free.
Prep Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 people
Cost $3/ 2€


For Blooming the Gelatin

  • 3+½ sheets Dr. Oetker gelatin (Or 2+½ tsp powdered gelatin)
  • 113 g cold water (⅓ U.S cup)

For the Syrup

  • 200 g white sugar (1 U.S cup)
  • 85 g water (¼ U.S cup)


  • icing sugar for dusting
  • dark chocolate, for making the eyes
  • ¼ tsp vanilla extract (optional)


  • Add the gelatin sheets with the 113g cold water and stir. Let sit for 5 minutes.
    Blooming the gelatin sheets in the water.
  • In a small saucepan combine the sugar with 85g of water. Bring to a boil and stir until the sugar is dissolved.
    Combing the sugar and water in a small saucepan.
  • Once the sugar is dissolved, stop stirring and reduce the heat to medium.
    Bring to a temperature of 238°F/ 114°C on a candy thermometer.
    Bringing the syrup to soft ball with a candy thermometer.
  • Carefully stir the hot syrup into the other bowl of bloomed gelatin and stir. Keep stirring to cool the mixture slightly (about 2 minutes).
    Stirring the hot syrup into the bloomed gelatin.
  • Using the whisk attachment with your electric mixer, whip the mixture on medium-high speed (8-10 minutes).
    Whipping the marshmallow mixture on medium high speed.
  • Once the marshmallow can hold its shape after being lifted, it's ready to go.
    Optional: stir in the vanilla extract now.
    Soft peaks from the mini marshmallows.
  • Put the mixture in a pastry bag and cut the tip.
    Cutting the tip of the pastry bag.
  • Cover a sheet tray with icing sugar.
    Pipe the ghosts holding the piping bag straight down. Pipe upwards, then a quick pause, then pipe upwards, then a quick pause and pipe again upwards until you have a ghost shape.
    Piping the mixture onto the sheet tray.
  • Use a spoon to dip into the sides of the ghosts and make arms.
    Making the ghost arms.
  • Let chill in the fridge for at least 2 hours.
  • Melt a small piece of chocolate quickly in the microwave (about 10 seconds). Dip a toothpick into the chocolate to make a face for the ghosts.
    Melting the chocolate to make the ghost faces.
  • The ghosts are now ready to eat.
    Store them in large sealed containers with a dusting of icing sugar to prevent them from sticking.
    Happy Halloween!


Once the marshmallow is in the piping bag it must be piped right away otherwise it will set in the bag. 
The marshmallow ghosts will continue to set while in the fridge for up to 24 hours. After that, the gelatin will not set any further.
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