Description
Delightfully spooky and easy to make, these Marshmallow Ghosts are a perfect Halloween treat. Using fondant, marshmallows, and chocolate chips, this fun recipe creates adorable ghostly confections that are sure to impress at any party or family gathering.
Ingredients
Scale
Main Ingredients
- 300 g fondant
- 10 marshmallows
- 20 mini chocolate chips
- 10 standard chocolate chips
- 100 g white chocolate
Instructions
- Gather Ingredients: Collect all ingredients including fondant, marshmallows, mini and standard chocolate chips, and white chocolate. If you are making your own fondant, prepare it beforehand following a reliable fondant recipe.
- Melt White Chocolate: Melt the white chocolate in a small bowl by placing it over a pot of hot water or in a bowl filled with hot water to keep it warm and liquid as you assemble the ghosts.
- Roll Fondant: Roll the fondant out to about 2mm to 3mm in thickness. Use a medium-sized round cutter that will fully cover each marshmallow when placed on top.
- Attach Marshmallows: Apply a small dab of melted white chocolate in the center of each fondant cutout. Place one marshmallow in the center on top of the melted chocolate to secure it.
- Shape Fondant: Turn the marshmallow and fondant over carefully. Adjust the edges of the fondant so it covers the marshmallow well and the fondant forms an even frilled edge around the base.
- Add Eyes: Using a skewer or toothpick, place two small dots of melted white chocolate on the sides of each marshmallow for the eyes, and quickly attach two mini chocolate chips before the chocolate sets.
- Add Mouth: Repeat the process to create the mouth using the standard-sized chocolate chips, attaching them with white chocolate.
- Repeat Assembly: Continue assembling the remaining marshmallow ghosts following the same steps until all are completed.
- Store Properly: Store the finished marshmallow ghosts in an airtight container away from humidity to keep them fresh and maintain their shape.
Notes
- Keep the white chocolate melted by placing its bowl over hot water while assembling, replacing the hot water as needed to prevent the chocolate from hardening prematurely.
- White chocolate is preferred for appearance and taste because milk or dark chocolate creates too much contrast with the white fondant and marshmallows and may show through thin fondant cutouts.
- Choose a cutter size that equals the marshmallow diameter plus twice the marshmallow height to ensure the fondant covers without excessive overlap.
Nutrition
- Serving Size: 1 ghost
- Calories: 110 kcal
- Sugar: 14 g
- Sodium: 15 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 0 mg
