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
Scale
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
