Halloween is such a fun time to get creative in the kitchen, and I absolutely love how this Marshmallow Ghosts: Easy Halloween Treats Recipe turns out every single year. These adorable little ghosts are not only super cute but also surprisingly simple to make — perfect for sharing with kids, friends, or even bringing to a spooky party. Stick with me, and I’ll walk you through every step so you can whip up a batch that will have everyone asking for seconds!
Why You’ll Love This Recipe
- Super Easy to Make: No fancy ingredients or equipment needed, which makes this recipe perfect for last-minute Halloween fun.
- Adorable & Festive: These marshmallow ghosts add instant charm to any party or treat table.
- Great for Kids: Kids love assembling them (with supervision, of course!), making it a fun family activity.
- Customizable: Easily tweak the decorations to suit your style or the spooky vibe you want.
Ingredients You’ll Need
These ingredients come together beautifully to create marshmallow ghosts that hold their shape, look ghostly adorable, and taste sweet without being overwhelming. Here’s what I use every time, and some tips on picking the best versions.
- Fondant: I like fondant because it’s pliable and easy to shape — if you want to try making your own, that’s an option, too.
- Marshmallows: The fluffier, the better! Standard-sized ones are just perfect for these ghosts.
- Mini chocolate chips: These are perfect for the little ghost eyes—tiny and precise.
- Standard chocolate chips: Use these for the ghost’s mouth; they stand out nicely.
- White chocolate: Melts smoothly and keeps the whole ghost bright and ghostly white without messing with the look.
Variations
One of the things I love about the Marshmallow Ghosts: Easy Halloween Treats Recipe is how fun it is to personalize. You can make it your own by tweaking the decorations or using different flavor elements. Give it a go—you’ll enjoy the process as much as the finished product.
- Colorful Eyes: Try swapping out the mini chocolate chips for candy eyes or colored icing for an extra pop of Halloween character.
- Flavored Fondant: I’ve experimented with adding vanilla or almond extract to the fondant — it adds a subtle but lovely twist.
- Dairy-Free Version: Use dairy-free white chocolate and marshmallows to keep these treats allergy-friendly.
- Extra Spooky: Draw little cobwebs or bats on the fondant using edible ink pens for the full spooky effect.
How to Make Marshmallow Ghosts: Easy Halloween Treats Recipe
Step 1: Gather and Prepare Your Ingredients
Start by getting all your ingredients together. I always find that having everything prepped—fondant rolled out, chocolate melting, and marshmallows ready—makes the whole process way smoother. If you’re making your own fondant, now is the time to do so. Meanwhile, place your white chocolate in a small heatproof bowl and set it over a pot of simmering water or into a larger bowl filled with hot water. This gentle heat keeps the chocolate melted and silky as you assemble your ghosts.
Step 2: Roll and Cut the Fondant
Roll your fondant out to about 2-3 mm thickness—thin enough to be delicate but strong enough to hold shape. Use a round cutter that’s roughly the size of the marshmallow plus twice its height to ensure it can wrap nicely. If you pick too small a cutter, the fondant won’t cover the marshmallow fully, and too big will leave excess flaps. I’ve learned this through trial and error, so take your time measuring!
Step 3: Assemble the Ghosts
Apply a small dot of melted white chocolate to the center of your fondant circle — this acts like glue. Then place a marshmallow right in the center. Flip the fondant and marshmallow over and gently adjust the edges so the fondant frills out around the base like a ghostly sheet. You’ll want the edges to be pretty even and to cover the marshmallow completely.
Step 4: Add the Eyes and Mouth
Using a toothpick or skewer, dot two small spots of white chocolate onto the marshmallow for the eyes. Quickly place one mini chocolate chip on each wet dot before the chocolate sets. For the mouth, do the same but use one standard chocolate chip centered beneath the eyes. It helps to work patiently but confidently here so the chips stick perfectly and look neat.
Step 5: Repeat and Store
Keep going until you’ve decorated all your marshmallow ghosts! Once done, store them in an airtight container away from humidity—a dry, cool place is best. Trust me, moisture is the enemy here because it can soften and ruin the fondant and marshmallows.
Pro Tips for Making Marshmallow Ghosts: Easy Halloween Treats Recipe
- Keep the White Chocolate Warm: The trick I discovered is to keep your white chocolate melting bowl sitting in warm water at all times; once it cools even a little, it sets fast and can make assembly frustrating.
- Choose the Right Cutter Size: I learned the hard way that the perfect cutter size guarantees the fondant hugs the marshmallow just right, creating those charming frills without excess bulk.
- Work Quickly When Gluing Eyes and Mouth: The white chocolate dries quickly so have your chocolate chips ready before you dot, and gently press them on immediately for best adhesion.
- Avoid Humidity: I made the mistake of storing these in a humid spot once, and they got sticky fast. Always keep them dry and airtight for freshness.
How to Serve Marshmallow Ghosts: Easy Halloween Treats Recipe
Garnishes
I love to place a few of these marshmallow ghosts on a bed of crushed graham crackers or chocolate cookie crumbs — it looks like the ghosts are floating over a spooky ground. Sometimes I sprinkle a little edible shimmer or Halloween-themed sprinkles around them to up the festive factor. A light dusting of powdered sugar can also add a ghostly “fog” effect that guests really enjoy.
Side Dishes
These Marshmallow Ghosts are sweet and light enough to pair perfectly with some warm apple cider or pumpkin spice hot chocolate. I also like serving them alongside simple sugar cookies or mini chocolate cupcakes — they complement the ghost treats and keep the Halloween theme going strong.
Creative Ways to Present
One of my favorite ways to present these marshmallow ghosts is on a tiered cake stand surrounded by tiny carved pumpkins and autumn leaves for a full harvest vibe. You can also arrange them on sticks inside jars or glasses filled with candy corn or black licorice for a fun Halloween “ghost bouquet.” Kids especially love picking them out this way!
Make Ahead and Storage
Storing Leftovers
I usually store any leftover marshmallow ghosts in an airtight container at room temperature, away from any moisture. They hold up well for a few days, staying fresh and cute-looking. Just be sure not to stack them too tightly to keep their shapes intact.
Freezing
Freezing can be a bit tricky with fondant and marshmallows, but I’ve had decent results placing the ghosts on a tray in the freezer first, then transferring them to a sealed container or freezer bag. Thaw them gently at room temperature when ready — the texture is mostly preserved if you handle them carefully.
Reheating
Since these treats are best enjoyed as-is, I don’t recommend reheating. If you want to revive a slightly soft marshmallow or fondant, allowing them to come to room temp naturally or gently wiping excess moisture can help, but they’re perfect straight from storage!
FAQs
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Can I use colored fondant for my Marshmallow Ghosts: Easy Halloween Treats Recipe?
Absolutely! While traditional white fondant complements the ghost theme beautifully, using lightly tinted fondant can add a fun twist, like pale blue or grey for a spooky effect. Just be sure the colors are light enough so the marshmallow and white chocolate details still pop.
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What’s the best way to keep white chocolate melted during assembly?
I’ve learned that placing the bowl of white chocolate over a pot of hot water or inside a larger bowl filled with warm water works wonders. Keep the water warm (not boiling) and replace it as it cools to prevent the chocolate from setting too fast, which can make gluing the marshmallows tricky.
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Can I prepare these marshmallow ghosts ahead of time?
Yes! You can make Marshmallow Ghosts: Easy Halloween Treats Recipe a day or two before your event. Just store them in an airtight container in a cool, dry place and avoid humidity to keep them looking fresh and crisp.
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How do I prevent the fondant from drying out while working?
I’ve found that covering unused fondant with a damp cloth or plastic wrap prevents it from drying while you work on assembling your ghosts. Also, work quickly and don’t roll out more fondant than you’ll use in one go!
Final Thoughts
This Marshmallow Ghosts: Easy Halloween Treats Recipe has become a favorite in my household, not just for how cute and tasty they are, but also because they bring everyone together in the kitchen to share a little creative joy. I hope you’ll enjoy making these as much as my family does — they’re a guaranteed crowd-pleaser that’s both festive and fuss-free. Give it a try, and soon you’ll have a delightful Halloween treat everyone will love!
Print
Marshmallow Ghosts: Easy Halloween Treats Recipe
- Prep Time: 1 hour
- Cook Time: 0 minutes
- Total Time: 1 hour
- Yield: 10 marshmallow ghosts
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
These Marshmallow Ghosts are an easy and adorable Halloween treat idea, combining soft marshmallows with smooth fondant and white chocolate details to create spooky, fun ghosts perfect for festive celebrations.
Ingredients
Marshmallow Ghosts Ingredients
- 300 g fondant
- 10 marshmallows
- 20 mini chocolate chips
- 10 standard chocolate chips
- White chocolate (quantity as needed for melting and decoration)
Instructions
- Gather Ingredients: Collect all the necessary ingredients, including fondant, marshmallows, mini and standard chocolate chips, and white chocolate. If you prefer to make your own fondant, prepare it beforehand according to your preferred recipe.
- Melt White Chocolate: Melt the white chocolate in a small bowl set over a pot of hot water or place the bowl in hot water to keep the chocolate melted and warm while you assemble the marshmallow ghosts. This prevents the chocolate from hardening prematurely.
- Roll & Cut Fondant: Roll out the fondant to a thickness of about 2-3 mm. Use a medium-sized round cutter to cut out fondant circles that will fit your marshmallows appropriately.
- Attach Marshmallows: Apply a small amount of melted white chocolate at the center of a fondant circle, then place a marshmallow directly on top. This acts as adhesive to hold the marshmallow in place.
- Shape the Fondant: Carefully turn the marshmallow and fondant over and adjust the edges of the fondant to cover the marshmallow completely, creating frilly edges that resemble ghostly shapes.
- Add Eyes: Using a skewer or toothpick, dab two small dots of white chocolate on the marshmallow’s front to act as glue, then quickly place two mini chocolate chips as the ghost’s eyes before the chocolate sets.
- Create the Mouth: Repeat the method for the mouth using standard-sized chocolate chips instead of mini ones, securing them with white chocolate dots on the marshmallow.
- Repeat for Remaining Ghosts: Follow the above assembly steps for each marshmallow ghost until all are completed.
- Store Properly: Place the completed marshmallow ghosts in an airtight container and keep them away from humidity to maintain their shape and freshness.
Notes
- Keep white chocolate warm by placing its bowl over hot water so it remains melted during assembly, replenishing the hot water as needed to prevent chocolate from cooling and hardening.
- White chocolate is preferred over dark or milk chocolate since it blends well with the white fondant and marshmallow, providing a subtle decorative effect without too much contrast.
- Choose the cutter diameter carefully so the fondant circle fully covers the marshmallow with enough to create frills. The best diameter is the marshmallow’s diameter plus twice its height.
Nutrition
- Serving Size: 1 marshmallow ghost
- Calories: 110
- Sugar: 18g
- Sodium: 15mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
