The Story Behind Ghost Marshmallow Pops

Marshmallows have ancient origins — the original confection was made from the root of the marshmallow plant (Althaea officinalis), a medicinal herb whose mucilaginous root sap was whipped with egg whites and sugar to create a light, airy sweet that ancient Egyptians reserved for gods and royalty. By the 19th century, French confectioners had popularized the pâte de guimauve — a soft marshmallow candy made with the plant extract — and it spread throughout Europe. The modern gelatin-based marshmallow, invented in the mid-19th century, replaced the plant extract with more consistent, commercially viable gelatin, and by the early 20th century Kraft and other American companies had made marshmallows a household pantry staple.

Ghost marshmallow pops belong to the long tradition of American holiday craft-cooking — the tradition of turning pantry staples into decorated seasonal treats that are as much a craft activity as a recipe. The white, pillow-like shape of a large marshmallow is so naturally ghost-like that the transformation requires only a stick, some white chocolate or candy coating, and a chocolate pen for the face. This kind of minimal-ingredient, maximum-impact recipe democratizes holiday cooking: it requires almost no skill, is impossible to fail at, and produces something that delights children far more than technically sophisticated preparations. Halloween ghost marshmallow pops are the confectionery equivalent of a good Halloween costume — it's all about committing to the bit.

Time and Servings

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Servings: 12 servings

Nutrition (per serving)

  • Calories: 120 kcal
  • Protein: 1g
  • Fat: 4g
  • Carbohydrates: 20g

Ingredients

  • 12 large marshmallows
  • 1 cup white chocolate, melted
  • Black icing (for eyes and mouth)
  • 12 lollipop sticks

Instructions

  1. Dip Marshmallows: Insert lollipop sticks into marshmallows and dip them in melted white chocolate.
  2. Add Faces: Use black icing to draw ghost faces on the marshmallows.
  3. Set: Let the marshmallow pops set on wax paper for 5 minutes. Serve.

Tips for Success:

  • Let the melted white chocolate cool slightly before dipping so it coats the marshmallows evenly without sliding off.
  • Insert the lollipop sticks halfway into the marshmallows to keep them secure while decorating.
  • Use black gel icing instead of liquid icing for cleaner ghost faces.
  • Place the dipped marshmallows upright in a foam block while drying to prevent flat spots.
  • Store the pops in a cool room for up to 2 days to keep the chocolate coating firm.

Wine, Cocktail, or Drink Pairing:

  • Pair these marshmallow pops with a sweet Moscato, a creamy Vanilla Vodka Shake, or a warm hot cocoa.