Vintage Spooky Chocolate Covered Marshmallows
This post may contain affiliate links, please see our privacy policy for more information.
Get ready to take a bite out of nostalgia with these Vintage Spooky Chocolate Covered Marshmallows! Perfect for Halloween or a retro-themed party, these treats are as fun as they are delicious. Dipped in rich, velvety chocolate and decorated with ghostly designs, these marshmallows are reminiscent of old-fashioned Halloween candy.
Why You’ll Love These Chocolate Marshmallow Treats:
These chocolate-covered marshmallows combine vintage charm with modern flavors. Whether you’re handing them out as trick-or-treat goodies or serving them at a spooky-themed gathering, they’re sure to please all ages. Plus, they’re super easy to make and customizable with spooky shapes like bats, ghosts, and pumpkins.
Gathering Ingredients:
Unflavored Gelatin.
Sugar.
Light Corn Syrup.
Salt.
Vanilla.
Potato Starch. If you do not have potato starch, you can use cornstarch in its place.
Powdered Sugar.
Milk Chocolate Melting Wafers. It’s easier to using melting wafers as they already have oil mixed in to help with coating. You can also use regular milk chocolate chips or dark chocolate chips, just a few teaspoons of coconut oil to help spread the chocolate.
White Chocolate Melting Wafers.
Coconut Oil.
Sprinkles.
How to Make vintage Spooky Chocolate Covered Marshmallows:
Step One: Begin by preparing a 9 x 13-inch (23 x 33-cm) baking dish. Lightly coat the inside of the dish with cooking spray and line with parchment or wax paper. Then, lightly spray the paper with cooking spray and set this aside for now.
Step Two: In a large bowl, combine 1/2 cup (120 ml) of the water and the gelatin. Sprinkle the gelatin over the water and let it soak up the water, about 15 minutes.
Step Three: In a large saucepan, combine the remaining 1/2 cup (120 ml) of water, sugar, corn syrup, and salt. Whisk to combine and cook the candy to 240° F (116° C), using a candy thermometer. Immediately remove the pot from heat.
Step Four: Slowly drizzle the hot marshmallow syrup over the gelatin. With a handheld mixer or in a standing electric mixer fitted with a whisk attachment, beat the marshmallow until it becomes thick and looks like puffy whipped shaving cream, about 15 minutes. Then, whip in the vanilla until well combined, another 1 to 2 minutes.
Step Five: Pour the marshmallow fluff into the prepared baking dish. Leave the dish uncovered to set for at least 4 hours and up to overnight. The marshmallow should be thickened and stiff enough not to stick to your fingers when touched. It will be very sticky, but it should form a solid mass.
Step Six: Add the potato starch and powdered sugar to a fine mesh sieve and dust the top of the marshmallow some of the powdered sugar mixture. Then, pull the marshmallow out of the baking pan and flip it over onto the counter to peel away the parchment paper. Dust this side of the marshmallow with more of the powdered sugar mixture.
Step Seven: With a sharp knife, cut the marshmallow into rectangles, about 3 x 4-inches (8 x 10-cm) big. Roll the marshmallows in the powdered sugar mixture, making sure to coat any wet sides. Line a large baking sheet with parchment paper and set the marshmallows on it for now. If you feel your marshmallows might be too soft, you can place them into the fridge for about 10 to 15 minutes to help firm them up before dipping.
Step Eight: Once melted, let the chocolate sit on the counter for about 5 to 8 minutes before dipping the marshmallows. Place one marshmallow into the chocolate and gently spoon melted chocolate over it, or flip it over. Place the finished marshmallow onto the parchment lined baking sheet and continue dipping the other marshmallows until they are all coated.
Recipe Tips:
Use a Candy Dipping Scoop. Homemade marshmallows are very delicate, so this can be a bit tricky! Use a large candy dipping scoop or serving fork to lift the marshmallow out of the chocolate and let as much chocolate drain back into the bowl as possible.
Use a Candy Thermometer. It can be really difficult to tell when candy is finished cooking without a thermometer! I like this classic candy thermometer.
Chill Your Marshmallows. To speed up the process of dipping your marshmallows, you can place the baking sheet into the refrigerator for about 10 minutes to harden up the chocolate.
Final Thoughts:
These Vintage Spooky Chocolate Covered Marshmallows are a nostalgic yet playful way to celebrate Halloween. Their simple, old-fashioned charm paired with a spooky twist makes them a perfect treat for your party guests or little trick-or-treaters. Whether you're reliving childhood memories or creating new ones, these marshmallow pops will surely be a hit. Don’t forget to snap some photos of your spooky creations and share them with friends—they’re almost too cute to eat!
Vintage Spooky Chocolate Covered Marshmallows
Ingredients
- 1 cup (240 ml) cold water, divided
- 1 package unflavored gelatin
- 2 cups (400 g) granulated sugar
- 2/3 cup (160 ml) light corn syrup
- 1/4 tsp kosher salt
- 2 tsp (10 ml) vanilla extract
- 1/2 cup (60 g) potato starch or cornstarch
- 1/2 cup (60 g) powdered sugar
- 1 1/2 cups (250 g) milk or dark chocolate melting wafers
- 1 to 2 tsp (10 ml) coconut oil
- 2 oz (56 g) white chocolate melting wafers
- Sprinkles
Instructions
- Begin by preparing a 9 x 13-inch (23 x 33-cm) baking dish. Lightly coat the inside of the dish with cooking spray and line with parchment or wax paper. Then, lightly spray the paper with cooking spray and set this aside for now.
- In a large bowl, combine 1/2 cup (120 ml) of the water and the gelatin. Sprinkle the gelatin over the water and let it soak up the water, about 15 minutes.
- In a large saucepan, combine the remaining 1/2 cup (120 ml) of water, sugar, corn syrup, and salt. Whisk to combine and cook the candy to 240° F (116° C), using a candy thermometer. Immediately remove the pot from heat.
- Slowly drizzle the hot marshmallow syrup over the gelatin. With a handheld mixer or in a standing electric mixer fitted with a whisk attachment, beat the marshmallow until it becomes thick and looks like puffy whipped shaving cream, about 15 minutes. Then, whip in the vanilla until well combined, another 1 to 2 minutes.
- Pour the marshmallow fluff into the prepared baking dish. Leave the dish uncovered to set for at least 4 hours and up to overnight. The marshmallow should be thickened and stiff enough not to stick to your fingers when touched. It will be very sticky, but it should form a solid mass.
- Add the potato starch and powdered sugar to a fine mesh sieve and dust the top of the marshmallow some of the powdered sugar mixture. Then, pull the marshmallow out of the baking pan and flip it over onto the counter to peel away the parchment paper. Dust this side of the marshmallow with more of the powdered sugar mixture.
- With a sharp knife, cut the marshmallow into rectangles, about 3 x 4-inches (8 x 10-cm) big. Roll the marshmallows in the powdered sugar mixture, making sure to coat any wet sides. Line a large baking sheet with parchment paper and set the marshmallows on it for now. If you feel your marshmallows might be too soft, you can place them into the fridge for about 10 to 15 minutes to help firm them up before dipping.
- In a double boiler, melt the milk chocolate wafers until smooth, about 4 to 5 minutes. If desired, you can add the coconut oil to help thin out the chocolate and make it better for coating over the marshmallows.
- Once melted, let the chocolate sit on the counter for about 5 to 8 minutes before dipping the marshmallows. Place one marshmallow into the chocolate and gently spoon melted chocolate over it, or flip it over. Homemade marshmallows are very delicate, so this can be a bit tricky! Use a large candy spatula or serving fork to lift the marshmallow out of the chocolate and let as much chocolate drain back into the bowl as possible.
- Place the finished marshmallow onto the parchment lined baking sheet and continue dipping the other marshmallows until they are all coated. To speed up the process, you can place the baking sheet into the refrigerator for about 10 minutes to harden up the chocolate.
- At this point, it's time to decorate! I chose to make some cute little white chocolate ghosts and fancy drizzled marshmallows. Simply melt the white chocolate in the microwave or double boiler. You can place the melted chocolate into a plastic piping bag and cut off a small bit of the tip. Then, pipe the melted white chocolate onto the tops of the marshmallows in the shape of ghosts, pumpkins, bats, or spiders! Use orange or white colored sprinkles for a pretty contrasting pop.
- Serve the marshmallows immediately or save them for later.They can be stored in an airtight container with parchment layers in between so they aren't touching, for about 5 days.
Nutrition Facts
Calories
237Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
