Halloween is just weeks away, so why not get prepared with your treats with these homemade marshmallow ghosts? They’re quick, easy and great to share with your friends and/or family this Halloween at your celebrations.
Whether or not you like halloween, its just around the corner. So, have you got your carved pumpkins on the door step and pumpkin puree in the pantry or are you like the rest of the world and don’t give a toss?
Either way, these marshmallow ghosts are too good not to make, so get a batch made soon – you won’t regret it, I promise. I know these aren’t suitable for everybody, due to egg and gelatine being used, I haven’t tried alternatives either but feel free to let me now if you try it out.
Anyway, let’s get started. shall we?
35g icing sugar.
240g granulated sugar.
150g liquid glucose.
5 leaves gelatine.
120g egg whites.
Before you get started, you’ll want to do some prep. I recommend getting started by weighing up all of your ingredients, double clingfilm lining an 8 inch square cake tin and getting any equipment you may need, such as a saucepan, food thermometer and stand mixer ready.
You’ll also want to make your coating, which is simply combining icing sugar and cornstarch. Store on a plate, intended to be used later on.
To start on the recipe, grab a saucepan and place in the granulated sugar, liquid glucose and water – give them a mix, to roughly combine, then place on the hob over a medium-high heat and allow to come up to 120˚c/248˚ƒ.
While your mixture is coming up to temperature, whisk the egg whites until they reach a foam like consistency – this is before soft peaks just so you know.
Soften the gelatine but adding the 5 leaves of gelatine into the 180ml of water, ensuring they are fully covered and become much more ‘jelly’ like in consistency.
Once your egg whites have whisked up to a foam and the liquid mixture reaches 120˚c/248˚ƒ, you can combine the two.
Turn the speed of your mixer down to low/slow and carefully and steadily pour the boiling mixture over the egg whites until the two are fully added together, then crank the speed up to high and whisk for around 5 minutes, just until you’ve finished the gelatine mix.
Take the softened gelatine and add it into the 30ml of flavouring and gently heat the two together just until they are melted and combined, then you can Lowe the speed on the stand mixer and add in the vanilla gelatine mixture and mix that in over a medium-high speed until its fully incorporated.
Now that the marshmallow mixture is made, transfer the mixture into your lined and coated 8 inch cake pan. Spreading out to help level it all out if needed. Generously dust the top with some of the icing sugar/cornstarch mixture.
Set aside in the fridge or at room temperature for around 8 hours and allow to firm up.
Once you are ready to cut up the marshmallow, I take my ghost cookie cutter and cut out as many ghosts from my marshmallow (eating any left over bits and putting on hot chocolate), insert a ice lolly stick, then dip and coat them in the icing sugar/cornstarch mixture – ensuring good coverage all over.1
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.