Ingredients:

  • 1 cup (240g) orange candy melts
  • 1 cup (240g) mini marshmallows
  • 1 tablespoon (15ml) vegetable oil
  • 1/2 cup (120g) green fondant or green gummy candies (for stems)
  • 1 cup (240g) white candy melts
  • 1/2 cup (120g) mini marshmallows
  • 1 tablespoon (15ml) vegetable oil
  • Edible black decorations (chocolate chips or edible markers for eyes)

Instructions:

  1. In a microwave-safe bowl, melt orange candy melts with 1 tablespoon of vegetable oil until smooth, stirring every 30 seconds.
  2. Fold in mini marshmallows for texture, then pour mixture onto parchment paper. Let cool slightly before shaping into mini pumpkins.
  3. Use your hands or a cookie cutter to form into desired pumpkin shapes.
  4. Roll green fondant into small stems or use small pieces of green gummy candies.
  5. Place assembled pumpkins in fridge for at least 30 minutes to set.
  6. Repeat the melting process with white candy melts and 1 tablespoon of vegetable oil.
  7. Once melted, fold in mini marshmallows. Spoon dollops onto parchment paper, forming ghost shapes.
  8. Quickly add eyes using chocolate chips or draw on with edible markers while the melts are still soft.
  9. Refrigerate ghost treats until firm.
  10. Arrange the mini pumpkins and ghost treats on a serving platter, and enjoy your festive creations!