The ORIGINAL Marshmallow Ghosts for Halloween


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First, use the kitchen shears to snip the marshmallow into a ghost shape. You could also use a regular marshmallow if you are having trouble finding flat, square marshmallows. Using the straw, press one end all the way through the marshmallow for eyes. Push the straw through the marshmallow in two very close holes for the ghost's mouth.


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Insert popsicle sticks or wooden skewers into marshmallows. Melt the white chocolate (here at home we do it in the microwave oven by placing the chocolate in a small bowl and putting 30 seconds at a time until chocolate is completely melted). Dip one marshmallow at a time into the melted white chocolate. Remove excess chocolate and quickly add.


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Instructions. Melt chocolate melts in the microwave - I like to place the melts into a bowl and microwave for 1 minute then stir until smooth. Add 10 - 30 more seconds if needed. Place marshmallows sitting upright and spaced out on wax paper.


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Step 2 Remove from heat and, using an electric mixer, beat on low speed, gradually increasing to high, until glossy, soft peaks form, about 5 minutes. Beat in the vanilla. Step 3 Spoon the.


The ORIGINAL Marshmallow Ghosts for Halloween

Step 6. Pour the sugar syrup into the gelatin mixture. Whisk on medium for 3 minutes using a handheld electric mixer. Turn the speed up to high and beat for 8 to 10 minutes or until stiff peaks form. Step 7. Put the marshmallow mixture into a piping bag. Pipe the marshmallow onto three or four cookies at a time.


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Making Ghost Marshmallows is so much fun and very, very easy. It's about the easiest "recipe" I've ever made, seriously! Ghost Marshmallows


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Instructions. Line a baking sheet with parchment paper. Using kitchen shears, round off the top of the marshmallow and then cut two triangle shapes out of the bottom to create the ghost shape. Poke a toothpick or appetizer skewer through the center of the marshmallow so you can hold on to it while coating it.


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Instructions. In a small bowl stir together the gelatin and 2 tablespoons of (ice cold) water. Set aside so the gelatin can absorb the water. In a small saucepan whisk together the corn syrup, granulated sugar, and ¼ cup water. Bring to a boil and allow to cook until a candy thermometer registers 235F/113C.


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In a small saucepan over medium-high heat, dissolve granulated sugar in ¼ cup water, stirring. Remove spoon, brush inside edges of pan with water to remove sugar crystals and boil until the temperature reaches the soft-ball stage (238ºF) on a candy thermometer. Add sugar mixture to gelatin and, using an electric mixer, whisk on medium speed.


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Set a timer for 10 minutes and allow the mixture to continue at high speed. Melt the gelatin and add it to the marshmallow mixture. Add the bloomed sheet gelatin plus 1 tablespoon of water to the same pot you cooked the hot syrup in and allow it to melt. It melts quickly from the residual heat.


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Bring to a temperature of 238°F/ 114°C on a candy thermometer. Carefully stir the hot syrup into the other bowl of bloomed gelatin and stir. Keep stirring to cool the mixture slightly (about 2 minutes). Using the whisk attachment with your electric mixer, whip the mixture on medium-high speed (8-10 minutes).


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Easy Marshmallow Ghosts. Ingredients (makes 20): 20 marshmallows. 100g white chocolate. 40 edible candy eyes. Method: Break up the white chocolate and place it in a microwave safe bowl. Melt the chocolate in the microwave in 30 second bursts, stirring between each one to ensure it melts evenly. Be careful not to overheat or burn the chocolate.


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marshmallow ghosts. These marshmallow ghosts are just about the easiest Halloween treat to create. (Very kid-friendly, but watch out for the sharp skewers with younger kids. You can also skewer the marshmallow to create a hole, then replace the skewer with a lollipop stick.) You can create any facial expression, from scary to cute, that you like.


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Directions. Place a sheet of wax paper on a flat surface. Line up the marshmallows so they have at least 3 inches in between. Place the corner of an opened ziplock baggie inside of a cup and fold the rest of the baggie over the rim of the cup. This creates a homemade icing bag and is great for using melted chocolate!