Categories: Halloween Desserts

Ingredients

• 22 chocolate wafer cookies
• 1 envelope (2 3/4 tsp) unflavored gelatin
• 1 cup granulated sugar
• Brown mini candy-coated chocolate pieces
• 1 1/2 cups fine-crystal sugar

Directions

1. Line cookies in a single layer on a baking sheet with sides. Set aside.

2. In a medium mixing bowl, sprinkle gelatin over 1/3 cup cold water to soften.

3. In a small saucepan over medium-high heat, dissolve granulated sugar in 1/4 cup water, stirring.

4. Remove spoon, brush inside edges of pan with water to remove sugar crystals and boil until the temperature reaches the soft-ball stage (238 degrees F.) on a candy thermometer.

5. Add mixture to gelatin and using an electric mixer, whisk on a medium speed for 3 min. Increase speed to high and whisk until soft peaks for. About 8 – 10 minutes.

6. Transfer marshmallow to a piping bag fitted with a 1/2 inch diameter plain tip, or coupler, and immediately pipe pointed mounds onto cookies (pipe just 5 ghosts at a time so marshmallow doesn’t set before you decorate).

7. Working quickly, add candy eyes and coat generously with crystal sugar.

8. Allow ghosts to set about 1 hour before serving.

9. Store in a covered container for up to 2 days.

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