Skip to content
Instructions:
- Line an 8×8-inch baking dish with parchment paper.
- In a saucepan over low heat, melt the white chocolate chips with condensed milk, stirring until smooth.
- Remove from heat and stir in vanilla extract.
- Pour mixture into the prepared pan and smooth the top.
- While still soft, gently press mini marshmallows on top to resemble ghost shapes.
- Once the fudge has set slightly, decorate the marshmallow ghosts with candy eyeballs or mini chocolate chips, and draw mouths with black gel icing.
- Chill for 2 hours or until firm. Cut into squares and serve.
Variations
- Spooky swirl: Drop in a few drops of black or orange food coloring and swirl with a toothpick before chilling.
- Flavored ghosts: Use flavored marshmallows (like strawberry or toasted vanilla) for a fun twist.
- Crunchy version: Stir in crushed cookies or Halloween sprinkles before pouring into the pan.
- Bite-sized minis: Use silicone molds instead of a baking dish to make individual ghost-shaped fudge pieces.
Tips
- Make sure to melt the chocolate slowly over low heat to avoid scorching.
- Decorate the marshmallow ghosts while the fudge is still slightly soft so the toppings stick firmly.
- Use a sharp knife dipped in hot water to cut neat squares once chilled.
- Store in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
