Go Back
+ servings
Marshmallow ghosts made of fondant and marshmallow and chocolate chips.
Print Recipe
5 from 24 votes

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!
Prep Time1 hour
Total Time1 hour
Course: Snack
Cuisine: American
Servings: 10 marshmallow ghosts
Calories: 37.7kcal
Author: Priya Maha

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

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