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Halloween Candy Dipped Monster Marshmallows

Prep Time30 mins
Total Time30 mins
Servings: 24 marshmallows

Ingredients

  • 24 large marshmallows
  • 6 ounces purple candy melts (1/2 of a 12 oz package)
  • 6 ounces bright green candy melts (1/2 of a 12 oz package)
  • 5 ounces black candy melts (1/2 of a 10 oz package)
  • 48 small candy eyes (see note)
  • black sugar sprinkles

Instructions

  • First melt one of the monster color candies as per package directions. 
  • Dip whole, large marshmallows 2/3 of the way into the colored candy. Shake, tap, and drip the excess candy melts off and place on parchment paper to dry with the white, non-candied part of the marshmallow facing up.  Immediately place the candy eyes on the monster near the top edge of the colored candy melts as desired.
  • Repeat with the other marshmallows and as many monster colors as you are making. Let them dry completely.
  • Next, melt the black candy melts and dip the white ends of each marshmallow into the black. 
  • Place back on the parchments with the black sticking up and immediately sprinkle the black hair with black sugar sprinkles if using. 
  • Let dry completely.  These marshmallows can be stored in a container for up to 5 days.

Notes

I like to use black candy melts for the hair and any colors for the monster bodies.  This batch used purple and bright green.
These marshmallows are fun as-is, or in a cup of hot chocolate!
Keep them away from heat or warmth when finished as the candy melts and gel will soften and melt.
The candy eyes are the smallest of three versions that I found.  There was no size listed on the package of the eye itself but each eye is 5/16 of an inch in diameter.  Click here for a link to this product.
I found the marshmallows and candy stick to a cooling rack, even if sprayed.  You can get them off with a knife but lose some of the bottom pieces.  Now I put them straight on parchment to dry, but be sure that most of the extra candy was tapped off.