To add to the treats I was making for the kids this Halloween, I decided to make some fondant ghosts. You can make your own homemade fondant like I did, or buy ready-made fondant. Obviously, homemade marshmallow fondant tastes a hundred times better than the store bought kind, but it can be a pain to make so it’s entirely up to you. The ghost bodies underneath the fondant are made by stacking chocolate candies that you “glue” together with melted chocolate chips. Whether you choose to make your own fondant or buy the ready-made kind, assembling these ghosts is definitely easy and fun to do! They look adorable on your Halloween table, too.
HALLOWEEN FONDANT GHOSTS
1 recipe marshmallow fondant (or you can buy ready-made white fondant)
1 bag Reese’s miniature peanut butter cups
1 box Whoppers malted milk balls
2-3 tbsp. chocolate chips, to use as “glue”
powdered sugar or cornstarch, for dusting
1 tube of black ready-to-use decorating icing
Heat chocolate chips in microwave in 30-second increments until completely melted.
Smear a little melted chocolate on top of a Reese’s peanut butter cup and press a second cup on top of it. This is your ghost’s body.
Next, smear a little dollop of melted chocolate on a Whopper and press it onto your peanut butter cup stack. This is your ghost’s head.
Knead the fondant till it’s soft and pliable.
Dust work surface with powdered sugar or cornstarch.
Pull off a piece of fondant and cover the rest with a damp towel. I like to work with fondant in small batches to keep the big piece of fondant from drying out.
Roll out the piece of fondant you pulled to a little less than a quarter inch thick.
Cut out 4½-inch circles from the fondant.
Break off another piece of fondant, roll, and cut out more circles.
Repeat till you have the number of circles you need for however many ghosts you’re making.
Drape a fondant circle over a chocolate stack, arranging it so it drapes in nice folds.
Pipe two eyes with black decorating icing. If desired, you could add an “O” shaped mouth as well.
These ghosts can be served as is, or use them as cupcake toppers or to decorate a cake.
I decided to make some marshmallow pops for the kids this Halloween. I’d seen a picture somewhere of cupcakes decorated with a Frankenstein head which gave me the inspiration for these Frankenstein Marshmallow Pops. They were fun to make. Just plan on giving yourself a little time to let the corn syrup dry after you roll the sugar onto the marshmallows and to let the icing dry after you pipe on the hair and faces. If you can start making these a day or two before you want to hand them out, all the better.
Also, having the right piping tips makes easy work of piping Frank’s hair and face. I used a “grass” tip to do the hair and a fine round tip to pipe his eyes and mouth. I also found this bottle of Wilton bug sprinkles at my local grocery store which I thought would be perfect to use for Frank’s bolts. If you can’t find the same bug sprinkles, you can use candy coated licorice which will be just as cute.
FRANKENSTEIN MARSHMALLOW POPS
1 bag marshmallows
¼ cup light corn syrup
green decorating sugar
store bought green, black, and red icing
Wilton bug sprinkles, for bolts (or could subsitute black candy coated licorice)
Lightly brush bottom and sides of a marshmallow with corn syrup. No need to brush the top of the marshmallow because it will be covered with icing “hair.”
Press the bottom and roll the sides in green sugar until well coated.
Set aside to dry for at least 2 hours, preferably overnight.
Once dry, stab a lollipop stick into the sugar-coated bottom of each marshmallow.
Cut some green Rips candy into small strips to use for Frankenstein’s brow.
Glue the brow to the top of each marshmallow with green icing.
Using a grass piping tip, pipe hair onto the top of each marshmallow by squeezing a little icing out, then stopping and pulling straight up.