Prepare your equipment: Lightly grease a baking tray or line it with baking paper. Fit a piping bag with a large round nozzle and have it ready before you start.
Soften the gelatine: Place the gelatine powder in the bowl of a stand mixer and add half of the water. Leave it for a few minutes to soften.
Make the sugar syrup: Add the remaining water, sugar and glucose syrup to a saucepan. Heat over medium heat, stirring until the sugar has completely dissolved.
Cook the syrup: Bring the mixture to a gentle boil and cook until it reaches the required marshmallow temperature. Avoid stirring once it begins boiling.
Combine with the gelatine: Carefully pour the hot sugar syrup over the softened gelatine.
Whip the marshmallow: Start mixing on low speed, then gradually increase to high. Whip until the mixture becomes thick, glossy, white and fluffy.
Add the vanilla: Add the vanilla extract and briefly mix until incorporated.
Fill the piping bag: Quickly transfer the warm marshmallow mixture into the prepared piping bag. Work promptly because the mixture will begin setting as it cools.
Pipe the ghosts: Pipe small mounds onto the prepared tray, starting with a wider base and lifting the piping bag upwards while reducing pressure to create the ghost shape.
Let them set: Leave the marshmallows at room temperature for approximately 2–3 hours, or until firm and easy to handle.
Prevent sticking: Mix the icing sugar and cornflour together, then lightly dust the finished marshmallows with the mixture.
Decorate: Melt the dark chocolate and use a toothpick, piping bag or skewer to add two small eyes and a spooky mouth to each ghost.
Serve: Allow the chocolate decorations to set, then arrange your ghost marshmallows on a Halloween platter and enjoy.
