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Marshmallow Ghost Kebobs
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Marshmallow Ghost Kebobs
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This not-so-scary dessert is a great snack for little ones to make and eat. Choose your favorite fruits and thread onto skewers with marshmallow ghosts. These ghosts are made from homemade marshmallows and use a mini ghost cutter to cut out ghost shapes. Once you've a homemade marshmallow, it is hard to eat any other kind.

Prep time
Bake/Cook time
Plan for

Marshmallows to set overnight

24 kebobs
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Marshmallow Ghost Kebobs
Confectioners Powdered Sugar
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Plan For

Marshmallows to set overnight

Yield :
24 kebobs



  1. Line a half sheet pan (13x18-inch) with parchment paper. Making sure paper comes up the sides.
  2. Whisk together powdered sugar and cornstarch. Sift 1/2 of mixture on bottom of the pan and up the sides. This will help release marshmallows after they have cured.
  3. To make marshmallows, add 1/2 cup water and salt to bowl of an electric mixer. Sprinkle gelatin over water and let stand while sugar syrup is prepared.
  4. Fit mixer with a whisk attachment. 
  5. Add remaining 1/2 cup water, sugar, and corn syrup to a medium saucepan. Bring to a boil over medium heat, and bring to 240°F on a candy thermometer. When syrup reaches temperature, turn mixer on low speed. Slowly pour hot syrup down sides of the bowl. When all syrup has been added, increase speed to high and continue to beat for approximately 10 minutes. The mixture will be bright white and fluffy. Add the vanilla and mix to combine.
  6. Using a rubber spatula sprayed with cooking spray, spread marshmallows into prepared pan. Using a sprayed offset spatula, level marshmallows.
  7. Sift remaining powdered sugar mixture over the top. You may have more than you need, so keep on hand for cutting marshmallows. Let stand at room temperature overnight. The marshmallow tops will crust and will no longer be sticky to the touch.
  8. Turn marshmallows out onto a work surface. Remove parchment paper and use a cookie cutter to make ghost shapes. Dip edges of marshmallows into powdered sugar mixture to make sides less sticky.
  9. Use an edible marker to dot 2 eyes on each ghost. These will keep for 1 week in an airtight container.
  10. To make kebobs, add a strawberry, ghost marshmallow, and a piece of cantaloupe to each skewer. Arrange on a platter and serve.


Recipe developed for Imperial Sugar by Bree Hester

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