Directions

Gelatin Mix:

1. Prepare Gelatin Mixture: Combine 2 1/2 tsp of powdered gelatin with 1/3 cup of cold water in the stand mixer. Whip well and let it sit to allow the gelatin to bloom. It usually takes about 5 minutes.

Syrup:

1. Make Sugar Syrup: Combine 1 cup of granulated sugar in a saucepan with 1/4 cup of water. Heat the mixture over medium heat, stirring continuously until the sugar dissolves completely. Allow the syrup to simmer until it reaches the soft ball stage (about 240°F or 115°C on a candy thermometer).

Combine Gelatin and Syrup:

1. Slowly pour the hot sugar syrup into the bowl with the bloomed gelatin, whipping continuously. Beat the mixture quickly until it becomes thick white, forming stiff peaks. It will take about 8-10 minutes.

Shape and Set:

1. Prepare Pan and Shape Marshmallows: Line a baking pan with parchment paper and dust it with powdered sugar. Pipe the shapes of ghosts or any form you want with the marshmallows. Allow the marshmallow mixture to set at room temperature for at least 2 hours.

Cut and Decorate:

1. Cut Marshmallows: Use a sharp knife or cookie cutter to cut the marshmallows into desired shapes once set. Dust the cut edges with additional powdered sugar to prevent sticking.

Chocolate Decoration (Optional):

1. Melt dark chocolate using a double boiler or microwave. Dip or drizzle the marshmallows with melted chocolate for decoration.