Homemade Halloween Marshmallow Treats
The best part about Halloween for kids, besides the candy, is spending time with their friends and doing something out of the ordinary. Getting all dressed up, giggling at each other’s costumes, checking out what candy they received and reliving the night over and over in their little heads until next year. My kitchen helper and I invited one of his favorite classmates over to decorate homemade vanilla marshmallows into halloween approved treats. Something unexpected, enjoyable to eat and giggle throughout the process.
Homemade halloween marshmallow treats mix up quickly, it’s just a short wait for them to set up so I recommend making the small batch of marshmallows the morning of your playdate. Depending on the age of your kitchen helper you might want to cut out the shapes right before they arrive or have them involved. Once the shapes are cut, dust off the excess powdered sugar and use food color marks (like Wilton Food Writer ) to decorate. So have fun, make memories and enjoy a few sweet treats along the way.
What is your favorite Halloween sweet treat? Leave a comment below!
- 3/4 Cup - Granulated Sugar
- 1/3 Cup - Light Corn Syrup (Clear)
- Pinch of Salt
- 6 Tablespoons - Cool Water
- 1 Packet - Unflavored Gelatin Powder (2.5 Teaspoons)
- 1/2 Vanilla Bean (slice in half and remove the seeds)
- 3/4 Cup - Powdered Sugar
- Prepare the pan and organize all your ingredients. This recipe moves fast once you start so it's best to have every part ready to use. The original recipe used a loaf pan, I wanted mini size so I used an 8x8 pan to create thinner marshmallows
- Choose the pan based on the size marshmallow you want. (Loaf Pan for Large Cube Marshmallows, Quarter Baking Pan for 1/2" high Marshmallows, 8x8 Pan) Spray with cooking spray, line with parchment, spray over parchment and dust with powdered sugar
- In a medium sauce pan, stir together the granulated sugar, corn syrup, salt and 3 tablespoons of water
- Turn the heat to high and bring to a boil WITHOUT stirring
- Clip a candy thermometer to the edge of the pan and boil until it reaches 238 degrees F
- Meanwhile, in a medium bowl add 3 tablespoons of water and sprinkle the gelatin on top. Let it sit for a few minutes WITHOUT stirring
- Once the sugar mixture hits 238 degrees F remove from heat and have your hand mixer ready. Once you start slowly pouring the sugar mixture into the gelatin, start beating. Take your time and slowly add the sugar. Beat for a total of 10 minutes
- After 10 minutes, stir in the vanilla bean seeds and mix until combined
- Spread mixture into the pan and let mixture set UNCOVERED for at least 3 hours (2 hours if you use the 8x8 pan)
- After the marshmallow has set, sprinkle powdered sugar on a work surface. Turn your marshmallows out onto the surface and sprinkle with powdered sugar. Slice or use cookie cutters to make your mini or regular size marshmallows. TIP: dip knife and cutters into the powdered sugar at each use. Roll all the edges into the powdered sugar
- Store marshmallows in air-tight container at room temperature. They will keep for 2-3 days
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.