Halloween Ghost marshmallow pops turn plain marshmallows into little painted characters with a dip in melted candy coating and a few candy eyes. The shell snaps when you bite through it, then gives way to the soft marshmallow underneath. Ten pops come together in about forty minutes, most of that spent waiting for coating to set.
This version skips fondant or modelling chocolate and builds every face from candy coating, sprinkles and stick on eyes, which keeps the whole process no bake. Instead of one bowl of coating for everyone, each colour melts in its own microwave safe bowl, so you can build several characters side by side without waiting on one colour to clear the pot.
The stick has to go in straight and about halfway, since a shallow poke lets the marshmallow slide off mid dip and a crooked angle tips the finished pop sideways once it sets. Dip in one smooth motion and let the extra coating drip back into the bowl before you stand the pop upright, or you end up with a heavy pool at the base that takes twice as long to firm up.
Ghost Marshmallow Pops
Course: Dessert10
servings15
minutes5
minutes22
kcalTen Ghost marshmallows become Halloween characters with nothing more than melted candy coating, candy eyes and whatever sprinkles you have on hand. Most of the forty minutes goes to decorating, since the dipping itself takes only a few minutes.
Ingredients
10 large marshmallows
1 candy coating, as needed
1 candy sprinkles, as needed
1 small candy eyes, as needed
Directions
- Melt the coating: Melt the 1 candy coating, as needed in individual microwave-safe bowls according to package directions.
- Stick and dip: Insert a paper straw or cake pop stick into one end of each 10 large marshmallows, then dip into the melted coating.
- Stand upright to set: Place the straws upright so the candy coating can dry.
- Decorate the faces: Use extra coating as glue to attach 1 small candy eyes, as needed, then use a piping bag or small ziploc bag with a toothpick to add 1 candy sprinkles, as needed and any other accents.
Notes
- Nutrition per pop: 22 kcal, 6g carbs, 0.1g protein, 0.01g fat, 4g sugar. You can make as many pops as you need, just scale the servings up.
FAQs
Why did my candy coating turn thick and clumpy?
Candy coating seizes when even a drop of water gets into the bowl while it melts. Water breaks the fat structure that keeps the coating smooth, so a stray drip of condensation or a wet spoon is usually the cause. Dry your bowls and stirring tools fully before you start, and melt in short bursts instead of one long stretch.
How do I stop the marshmallow from sliding off the stick?
Push the stick in slowly and stop about halfway through the marshmallow, since going in too fast can split the sugar structure inside. A loose or shallow stick gives way the moment you dip it into coating. If a stick feels wobbly, pull it out and try a fresh spot rather than pushing further into the same hole.
Can I use chocolate chips instead of candy coating?
Chocolate chips work in a pinch, but they set softer and take longer to firm up than proper candy coating. Candy coating contains vegetable fat instead of cocoa butter, which is what gives it that firm, glossy snap once it cools. If you do use chocolate chips, add a teaspoon of coconut oil to help them set with a similar finish.
How far ahead can I make these before a party?
These hold well for up to three days if you store them upright in a container at cool room temperature, away from direct sun or heat. The candy coating stays glossy during that window, though the marshmallow underneath can start to firm up slightly by day three. For the softest bite, make them the morning of or the night before.
Why do my candy eyes keep falling off?
Eyes slide off when the coating underneath has already started to set before you press them on. Coating firms up fast once it leaves the bowl, so you have only a few seconds of working time per pop. Work in small batches, dipping one pop and adding its eyes right away before moving to the next.
