Fellow Ghostbusters aficionados, this post is for you. Whether you’re sticking with the classic or embracing the new Paul Feig version (like I am!), we can all agree that Ghostbusters marshmallows where the ghosts are getting busted by some green proton pack goodness can’t fail to inspire a giggle.
I’ve been a Ghostbusters fan since forever, having seen the movies dozens of times and exploring the awesome world of the graphic novels and TV shows. I’m also super excited for a reunion between Melissa McCarthy and Paul Feig. Ever since he wooed me with Freaks and Geeks, I shall always remain a fan. Who knows, it might not be the greatest reboot, but I can’t imagine I’ll dislike it. Plus, any reason to try out homemade marshmallows for the first time is never wrong.
I also love to dabble in fan art (using my Art degree to no good use!), and recently drew up the evil trio from Ghostbusters (see above). You can see prints and shirts and stuff at my Society6 store, if you’re interested.
The trick with homemade marshmallows (and any candy-making endeavor), is all about the candy thermometer. I use this one, and it’s been great so far. Marshmallows can be a super fail if you don’t let it get to the right temperature or if the weather decides to go super humid or something. It’s tricky, but it’s fun.
The whole scheme of these Ghostbusters marshmallows is that they’re supposed to be getting busted with proton packs, thus being all boggled by the green surrounding them. I used green candy melts to achieve the look, but you could use a little icing with green food coloring, too. Whatever gets it to look like the ghosts are getting full-on busted.
So, who’s in for seeing the new Ghostbusters reboot this weekend?! I’ll be there, probably not wearing my Ghostbusters cosplay uniform. But you never know…
The onlookers are Funko POP Slimer and Angry Stay-Puft
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Ingredients
- Vegetable oil, for brushing
- 4 (1 oz) packages unflavored gelatin (I used Knox)
- 1 1/2 cups granulated sugar
- 1 1/4 cups light corn syrup (like Karo)
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 1/2 cups confectioners' sugar, for dusting
- Green candy melts (like Wilton)
Instructions
- Brush a 8 x 11-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
- Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve the sugar. Let heat, without mixing, until it registers 240 degrees F on a candy thermometer. It takes about 8-10 minutes. Make sure it reaches 240 degrees and remove from heat immediately.
- White the mixture is heating, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let sit for 5 minutes.
- When you've removed the hot mixture at 240 degrees, use the whisk attachment on low speed to beat the hot mixture into the gelatin mixture. Gradually raise the speed to highand beat until very stiff and white, about 12 minutes.
- Beat in vanilla. Pour into the dish, and smooth with a spatula.
- Let the mixture stand at room temperature until it dries out. This could take between 4 hours and overnight, depending on the humidity in the room.
- Sift 1 cup confectioners' sugar onto a work surface. Remove the marshmallow block onto the sugar and remove the parchment.
- Brush your ghost cookie cutter with a little oil and cut into the marshmallow to create your shapes. You can also just cut them into squares if you prefer.
- Sift the remaining confectioners' sugar on the top and sides of the marshmallows.
- Melt a small amount of the green candy melts in a small bowl in the microwave in 10 second increments until it's smooth and creamy.
- Transfer to a piping bag or a small baggie with a tiny hole cut in the bottom corner.
- Pipe small lines onto the marshmallows for the look you want.
- For storage, place in a closed container, the layers separated by waxed paper or parchment paper.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Marshmallow recipe adapted from Martha Stewart.
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
That’s so cuteeeee :3
Thanks! 🙂