Halloween brings to mind visions of overflowing sacks of candy. Go beyond the obvious traditions of prepackaged candy bars and make ghosts from marshmallows. These sweet ghosts can be a candy alternative or a Halloween-themed project. The marshmallows are made into ghosts by being dipped into melted white chocolate and decorated with candy.
Preparing the Ghost Skewers
Cut the pointed top off a wooden skewer. Each ghost needs one wooden skewer. Slide three large marshmallows onto the skewer, making sure the skewer's top is covered. Line a baking sheet with wax paper and place the marshmallow skewers onto it. For every six skewers you make, add 1 cup white chocolate chips -- or chopped white chocolate pieces and 1 tablespoon vegetable shortening to a microwave-safe bowl. The vegetable shortening will keep the chocolate glossy and prevent it from hardening. Place the bowl into the microwave and heat on high for 10 seconds, then remove and stir. Continue heating and stirring at 10-second intervals until the chocolate is smooth and pliable, about one minute. Heating the chocolate slowly will prevent it from burning.
Coating the Ghosts
Work quickly to coat the marshmallow skewers with the melted white chocolate. The melted chocolate will add a rounded, more ghostlike shape to the marshmallows and act as an adhesive for decorations. Dip the marshmallows immediately after the chocolate is heated. If the chocolate hardens, it won’t properly coat the marshmallows. Hold the end of the skewer and dip the marshmallows into the bowl of melted chocolate, making sure it completely covers the surface of the marshmallows. Twist the skewer as you remove it from the chocolate to remove excess chocolate. If your bowl isn’t deep enough to easily dip the marshmallow skewer, hold it above the bowl and spoon the melted chocolate over all sides of the marshmallows. Rotate the skewer after coating it to evenly distribute the chocolate. Set each white-chocolate covered skewer back onto the baking sheet.
Decorating the Ghosts
Decorate the marshmallow ghosts while the chocolate is still warm. Give each marshmallow ghost eyes by gently pressing two small red candies -- such as cinnamon candies or candy-coated chocolate pieces -- onto the top portion of each marshmallow ghost. You can also use small milk chocolate chips for brown eyes. Make a mouth for the ghost by placing chocolate sprinkles beneath the eyes. You can make a circle for a scarier, open-mouthed ghost or arrange the sprinkles to make a smile. When you’re finished decorating, set the ghosts back onto the baking sheet and place it in the refrigerator for about 15 minutes so the chocolate will harden and the decorations will set.
Storing the Marshmallow Ghosts
Place the marshmallow ghosts in a single layer in an airtight container if you’re not serving them immediately. If you make multiple ghosts that won’t fit in a single layer, place a piece of wax paper on top of the bottom layer of the ghosts and add more ghosts on top. This will prevent the marshmallows from sticking together and ruining the decorations. Store the ghosts at room temperature and serve within one to two days.
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