I’ll be the first to admit that I’ve shamelessly neglected my blogger duties this past year. But a new job, and setting up one’s apartment in a New York can be, well, awfully distracting.
But as I walked past classic brownstones in Brooklyn on a crisp Sunday afternoon I was delighted to see spider webs awkwardly placed on gates and fences, warm orange twinkle lights and gourds anxiously awaiting to be chiselled to horror perfection.
Halloween has once again reared it’s zombie, blood drenched head. For me, this time of year is mostly about staying cozy while the wind howls outside, watching gory movies and, of course, the SNACKS. Perfectly spooky, fun, delicious snacks. Although I’m a gore fiend and slasher flick fanatic my favourite home made Halloween treats are very PG.
I Love Halloween. The old cliché couldn’t be more accurate: we get to be kids again. Dressing up, fake blood and making hotdogs look like mummies are all allowed on the creepiest of holidays… and I get to watch Scooby-Doo on Zombie Island. (Boo-yah)
The first Halloween recipe I want to share is for my Marshmallow Ghost Pops. This is candy making at it’s easiest. All ingredients are readily available and, besides a candy thermometer, doesn’t require sensitive steps like in most candy recipes.
For these, I used Ina Garten’s Homemade Marsmallow recipe. It’s extremely easy to follow and don’t worry, If you don’t have a stand mixer you can use a hand held mixer.
To make the Marshmallow Ghost Pops you will need:
- Lollipop sticks or popsicle sticks
- 4″ by 6″ cello treat bags
- Black m&ms
- Wax paper
- Cookie baking sheet
- Pastry bags
- 3 packages unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- fine coconut shavings, for dusting.
- Stand mixer, or hand held mixer.
- Line the the baking sheet with wax paper
- Generously dust coconut shavings covering the entire baking sheet.
- Meanwhile, combine the gelatin and 1/2 cup of water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup (you can use a large bowl and a hand held mixer for this).
- In a small saucepan combine the sugar, corn syrup, salt, and 1/2 cup water and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees, or softball stage, on a candy thermometer. Remove from the heat.
- With the mixer on high speed, slowly pour the sugar syrup into the dissolved gelatin. Whip until the mixture is very thick, about 10 minutes. Add the vanilla and mix thoroughly.
- When ready, the Marshmallow should look thick, white and glossy. Fill 3/4 of a pastry bag with marshmallow. Cut a hole in the bag about 1″ wide. On the prepared baking sheet, pipe rough 3″ by 5.5″ ghost shapes directly on the shaved coconut. Press the 3 black m&m’s into “the face” of the ghost. Two for eyes and one for a mouth.
- Press a lollipop stick 3/4 of the way on the body of the ghost. Twist it slightly so it’s totally covered in marshmallow.
- Dust more coconut shavings over ghosts. Let set about 4 hours or overnight to set. Insert ghosts in cello gift bags to preserve freshness.
Enjoy, and wishing you all a BOO-tiful Halloween!