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    Decorated Treats » Recipes » Halloween Treats

    Marshmallow Ghosts (Easy Halloween Treats Idea)

    Published: Sep 4, 2021 · Modified: Aug 6, 2023 by Priya Maha

    Jump to Recipe

    These marshmallow ghosts make really cute Halloween treats. Made using marshmallows, fondant and chocolate chips, these no-bake ghostly goodies are perfect for Halloween parties, school treat, trick-or-treat handouts, or just a fun family activity.

    Marshmallow ghosts made of fondant and marshmallow and chocolate chips.
    Jump to:
    • ❤️Why you will love this tutorial
    • 📋Supplies required
    • ✂️How to make
    • 🍽️Serving & storage
    • 💡Expert tips
    • ❤️More tutorials you will love❤️
    • 📖Recipe

    ❤️Why you will love this tutorial

    • These are easy Halloween treats with simple ingredients. You only need a rolling pin and a round cutter. No special tools like a stand mixer or electric mixer and no candy thermometer required.
    • There is no baking involved.
    • These are made with store bought marshmallows so the ghosts are very quick to make. If you fancy making your own marshmallows, check out my marshmallow recipe (without corn syrup).
    • These treats are super yummy and loved my kids of all ages.

    Like this tutorial? You might want to also check out my easy witches brew Halloween cake jars and Halloween marble cake for other easy Halloween treats. And to make your own marshmallows, check out my easy recipe for homemade marshmallows as well as other marshmallow based treats like my easy homemade marshmallow fondant.

    📋Supplies required

    A bowl of marshmallows, regular dark chocolate chips, mini chocolate chips, white chocolate and fondant against marble background.
    • Marshmallows – I used store-bought ones as these come in the round shapes I needed to make the ghosts. I used plain white ones but you can use any other colored or flavored ones as you like. Or if you want to make your own marshmallows, you can use my homemade marshmallows recipe here.
    • Fondant – This is my homemade marshmallow fondant. You can also use the classic homemade fondant or if it is easier the store-bought ones.
    • White Chocolate – This was acting as the ‘glue’ in this project, binding the fondant, the marshmallows, and the chocolate chips together. I used white compound chocolate. You can substitute compound chocolate with cooking chocolate.
    • Dark chocolate chips in 2 sizes (mini and regular) – I used dark chocolate chips because I was using these as the ghosts’ eyes and mouth and wanted them to be as close to black as possible. And I used them in 2 different sizes – the minis for the eyes, and the regular sized ones for the mouth. 
    • Round cutter - This is to cut the fondant to cover the marshmallows.

    ✂️How to make

    Step 1: Making the fondant

    • To make your own fondant, follow the marshmallows fondant recipe or homemade fondant recipe.
    • Marshmallows fondant recipe is made using marshmallows that are melted over a double boiler and then added powdered sugar. The marshmallow mixture is then kneaded until soft and elastic.
    • My homemade fondant recipe is a made from scratch fondant recipe and does not use any marshmallows. Instead, it uses powdered gelatin which is double boiled and mixed with corn syrup or glucose syrup and glycerin and then added powdered sugar. The mixture is kneaded until it becomes smooth and elastic.
    • Both the marshmallow fondant and made from scratch fondant will work for these treats.

    Step 2: Melting the white chocolate

    • Melt the white chocolate over a double boiler (you can even microwave it). To make sure it does not set too soon, place the chocolate-filled bowl in another larger bowl filled with hot water. The hot water will keep the chocolate warm so it remains melted for a much longer time. This will save you a lot of time having to run back and forth to your double boiler (or microwave if you are using a microwave) to keep melting it as it sets at room temperature. 

    Step 3: Assembling the marshmallow ghosts

    • To begin making these Halloween marshmallows, roll some fondant thin.
    A piece of white rolled fondant.
    • And then, use a medium-sized round cutter to cut it out. In choosing the cutter size, you will need to estimate the closest size that would enable the fondant to fully cover each marshmallow without having too much excess on the sides. Ideally, the diameter of the cutter should equal the diameter of the marshmallow, plus two times the height of the marshmallow.
    • When I did this, I tried out 2 different sizes before settling on one that fitted the marshmallows the closest. It is ok if the cut out is slightly larger as the excess could just settle on the sides of the ghost, but if cut your circles too small, you will end up with the marshmallow underneath the ghosts being visible.
    A round white fondant cut out.
    • Next, apply some melted white chocolate to the center of the cut-out. The purpose of the chocolate is to hold the fondant on the marshmallow, acting as glue. You can also dip the top of the marshmallow in the melted chocolate, but I prefer to just use a spoon to apply it.
    A round fondant cut out with some melted white chocolate applied in the middle.
    • Next, place the marshmallow right in the center of the cutout and turned it over. And then adjust the frills on the sides such that they are naturally well distributed all around the marshmallow.
    A marshmallow on a white circle fondant cut out.
    A marshmallow covered in white fondant to look like a ghost.
    • Once the frills were all in order, dip a skewer into the melted white chocolate and add 3 tiny dots of it on the front of the fondant-covered marshmallows. These are markings for the Marshmallow ghost’s eyes and mouth.
    Applying dots of white chocolate onto fondant covered marshmallow.
    • Immediately after that, attach the chocolate chips. I used 2 mini chips to mark the eyes and 1 regular-sized chip for the mouth. This is how they completed Halloween marshmallow ghost should look like:
    A marshmallow ghost made of fondant and marshmallow and chocolate chips.

    Cute, right?

    Marshmallow ghosts made of fondant and marshmallow and chocolate chips.

    🍽️Serving & storage

    • These edible ghosts can last for a good 2 weeks. Store them in an airtight container, in a cool place.
    • Do not refrigerate these treats as the condensation after you remove them from the fridge can cause the fondant to turn gooey.
    • Also, since fondant is sensitive to humidity, these cute Halloween treats are best kept in a dry place.

    💡Expert tips

    • When working with melted white chocolate, you need to make sure it does not cool down as it will harden as it cools down. To keep the chocolate warm while you assemble the treats, place the bowl of chocolate in a tray or another larger bowl filled with some hot water. The hot water will ensure the chocolate does not set too quickly. Replace the hot water once it has cooled down.  
    • White chocolate is the best option for these marshmallow treats because dark or milk chocolate will be too contrast from the white fondant and marshmallows. And depending on how thin you roll your cutouts, the chocolate might be visible underneath, hence white chocolate is the best option.

    ❤️More tutorials you will love❤️

    • Marshmallow fondant
      Marshmallow Fondant (How to Make)
    • Four heart sugar cookies decorated with pink and baby pink fondant and powdered sugar.
      Heart Sugar Cookies with Fondant - How to Make
    • 4 ggg shaped cookies in 2 design. First design with in blue background and white polka dots with 3D bird nest and 3 pastel green, pink and yellow fondant eggs in. The second design is green background with white polka dots and fondant carrot.
      Easter Egg Cookies - How to Make
    • A bunch of square marshmallows stacked up on a white plate.
      Homemade Marshmallows without Corn Syrup (How to Make)

    Do you like this tutorial? Please leave a 5-star ⭐⭐⭐⭐⭐rating in the recipe card below and consider a review further down this page. I would love to hear from you. Thank you!

    📖Recipe

    Marshmallow ghosts made of fondant and marshmallow and chocolate chips.

    Marshmallow Ghosts (Easy Halloween Treats Idea)

    These marshmallow ghosts make really cute edible treats for Holloween. They are super easy to make, you can get them ready in no time at all!
    5 from 24 votes
    Print Pin Rate
    Course: Snack
    Cuisine: American
    Prep Time: 1 hour hour
    Total Time: 1 hour hour
    Yield: 10 marshmallow ghosts
    Author: Priya Maha
    Prevent your screen from going dark

    For best results, use the metrics measurements. US customary measurements have not been tested and are only meant for guide.

    Ingredients

    • 300 g fondant
    • 10 marshmallows
    • 20 mini chocolate chips
    • 10 standard chocolate chips
    • White chocolate

    Instructions

    • Gather all the ingredients. If making your own fondant, follow the recipe link above and make the fondant.
    • Next, melt some white chocolate in a small bowl and keep it warm by placing it over a pot of hot water or in a bowl filled with some hot water. This is so that it remains melted as you work on assembling the marshmallow ghosts.
    • Roll the fondant to about 2mm to 3mm thick. Cut it out with a medium-sized round cutter.
    • Apply some melted white chocolate in the center and place a marshmallow on it, right in the center.
    • Turn the marshmallow and fondant over. Adjust the edges of the fondant to ensure the marshmallow underneath is well covered and the frills are well distributed.
    • To add the eyes, use a skewer or a toothpick and apply 2 dots of white chocolate on the sides of the marshmallows. Quickly attach 2 mini chocolate chips before it sets.
    • Repeat the same process for the mouth, but use the standard sized chocolate chip.
    • Repeat the process to make the rest of the ghosts.
    • Store the completed marshmallow ghosts in an airtight container, away from humidity.

    Video

    YouTube video

    Notes

    • When working with melted white chocolate, you need to make sure it does not cool down as it will harden as it cools down. To keep the chocolate warm while you assemble the treats, place the bowl of chocolate in a tray or another larger bowl filled with some hot water. The hot water will ensure the chocolate does not set too quickly. Replace the hot water once it has cooled down.  
    • White chocolate is the best option for these marshmallow treats because dark or milk chocolate will be too contrast from the white fondant and marshmallows. And depending on how thin you roll your cutouts, the chocolate might be visible underneath, hence white chocolate is the best option.
    • In choosing the cutter size, you will need to estimate the closest size that would enable the fondant to fully cover each marshmallow without having too much excess on the sides. Ideally, the diameter of the cutter should equal the diameter of the marshmallow, plus two times the height of the marshmallow.

    Nutrition

    Calories: 37.7kcal | Carbohydrates: 7.6g | Protein: 0.3g | Fat: 0.8g | Saturated Fat: 0.6g | Trans Fat: 0.1g | Cholesterol: 0.3mg | Sodium: 8mg | Potassium: 6.7mg | Fiber: 0.1g | Sugar: 5.6g | Vitamin A: 4.6IU | Vitamin C: 0.1mg | Calcium: 5.6mg | Iron: 0.1mg
    Tried this recipe?Mention @decorated_treats or tag #decoratedtreats!

    More Halloween Treats (Recipes & Decorating Ideas)

    • Chocolate cupcakes in black cupcake liners, decorated with black frosting, white fondant cut out and black buttercream spiders.
      Creepy Halloween Spider Cupcakes (How to Make)
    • An orange and black marble loaf cake with white glaze and orange and black and eyeball candy sprinkles.
      Orange and Black Halloween Marble Cake
    • Three jars of chocolate cake layered with green buttercream and decorated with witch legs in orange and black on a black cake stand.
      Witches' Brew Halloween Cake Jars
    • A white square cake with a royal icing spider web and a black piped spider
      Halloween Spider Cake - A Spooky Cake Tutorial

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    Marshmallow ghosts made of fondant and marshmallow and chocolate chips.