Why not scare up some culinary fun in the kitchen? These boo-tiful treats will get you in the mood for trick-or-treating

Makes 14 (3 inch) ghosts

1. 1 cup cold water, divided into two ½ cups each
2. 3 envelopes of unflavored gelatin weighing ¼ ounce each
3. 2 cups sugar
4. 1 cup light corn syrup
5. ½ teaspoon salt
6. 1 Tablespoon vanilla extract or imitation extract
7. Ghost cookie cutter (We found ours at D&G Occasions)
8. For Dusting:  2 cups powdered sugar

NOTE: Marshmallow mixture is very HOT while cooking and mixing, so children should wait until the marshmallow has cooled before helping to shape the ghosts and decorate them.

• Lightly butter rimmed cookie sheet approx. 13” x 17” on the bottom and sides.  Place parchment paper (cut to fit only the bottom) along bottom, and lightly butter parchment paper.  Dust bottom and sides with powdered sugar until a thin film covers pan, this will help the marshmallow release later.

• Pour 3 envelopes of unflavored gelatin and ½ cup of cold water into a large mixing bowl of a stand mixer.

• In a large saucepan, over medium heat, pour sugar, corn syrup, ½ cup water, salt, and stir together to wet the sugar.  With the lid off, let mixture come to a boil until temperature reaches 240 degrees on a candy thermometer.

• Turn on stand mixer fitted with wire whip attachment on low speed and begin pouring hot mixture along the side of the mixer bowl.  As soon as all of the mixture is in the mixer bowl, switch the speed to high for 5 minutes.  Caution: The mixture is extremely hot, so stand clear in case of splashing.

• After 5 minutes, turn the mixer off and quickly pour in 1 TBS vanilla extract or imitation extract and mix again for 30 seconds.

• Immediately scrape the mixture onto the prepared cookie sheet using a greased spatula.  Smooth the top of the mixture with the spatula, and tap the pan gently to level it out.  Work quickly as it will begin to set. Dust top with powdered sugar and set on counter for at least 4 hours to firm up.  You can also leave it overnight.

To Make the Ghosts:

• Lightly dust cutting board with powdered sugar. Loosen the edges of the marshmallow by gently peeling the marshmallow away from the parchment.  Place a cutting board on top of the pan and flip the pan over. Peel off the bottom parchment paper.  Lightly dust the top with powdered sugar.

• Dip ghost cookie cutter into powdered sugar and press into marshmallow.  Take ghost and dip sticky edges of marshmallow ghost into powdered sugar and set aside.  Note: the ghost will look best on the side that is down when cutting.

• Decorate eyes with black food coloring, food coloring pen, or black frosting.  Place into airtight container for up to two weeks.

Hint: Recipe would be good for other holiday treats by using snowmen, stars, or heart-shaped  cookie cutters.