These Ghostbusters Stay Puft Marshmallows are soft, bouncy vanilla clouds dressed up with playful faces and tiny sailor hats. They are party ready, kid approved, and surprisingly simple to make at home. If you can boil sugar and let a mixer do the work, you are in.
Why You’ll Love This Ghostbusters Stay Puft Marshmallows
- Ultra fluffy and melt in your mouth, just like a classic marshmallow should be.
- Festive decoration tutorial for cute Stay Puft faces and hats that hold up on the table.
- Make ahead friendly treat for birthdays, movie nights, and Halloween.
- Beginner friendly method with pro tips to prevent stickiness and crystallization.
Ghostbusters Stay Puft Marshmallows Ingredients & Substitutions
Yield: about 36 cubes from a 9 x 9 inch pan. Prep 20 minutes, cook 10 minutes, set 4 to 6 hours.
For the marshmallow base
- Unflavored powdered gelatin 3 envelopes, about 21 g
- Cold water 1 cup, divided 1/2 cup to bloom + 1/2 cup for syrup
- Granulated sugar 1.5 cups, 300 g
- Light corn syrup 1 cup, 320 g, or use liquid glucose in equal weight
- Kosher salt 1/4 tsp
- Pure vanilla extract 1 tbsp, or 1 vanilla bean scraped
Subs and notes: Agar can be used for a vegan style marshmallow, but texture is springier and sets faster. Use 8 to 10 g agar powder bloomed in the cold water and simmered 3 to 4 minutes before whipping. If avoiding corn syrup, use glucose or a mix of honey and sugar with 1 tsp lemon juice to help prevent crystallization.
For coating
- Confectioners sugar 1/2 cup, 60 g
- Cornstarch 1/2 cup, 60 g
For Stay Puft decoration
- Edible black food marker or black royal icing for faces
- Blue candy melts or blue royal icing for the hat band
- Mini marshmallows and a little white icing for hat tops
- Red icing or thin red fondant strip for the neckerchief detail
Step-by-Step Instructions to Make Ghostbusters Stay Puft Marshmallows
Prep the pan and coating
Lightly grease a 9 x 9 inch pan and line with parchment, leaving overhang. In a small bowl whisk confectioners sugar and cornstarch. Dust the pan generously with the coating.
Bloom the gelatin
Add 1/2 cup cold water to the bowl of a stand mixer. Sprinkle gelatin evenly over the water and let stand to bloom 5 to 10 minutes.
Cook the syrup to 240 F
In a medium saucepan combine sugar, 1/2 cup water, corn syrup, and salt. Clip on a candy thermometer. Cook over medium heat without stirring until 240 F soft ball stage, 8 to 10 minutes. If crystals form on the sides, brush with a wet pastry brush.
Start the mixer and stream in the syrup
With the whisk attachment on low, begin mixing the bloomed gelatin. Carefully stream the 240 F syrup down the side of the bowl. Once added, increase speed to high.
Whip to thick, glossy peaks
Whip 8 to 10 minutes until tripled in volume, very fluffy, and the bowl feels slightly warm instead of hot. Beat in vanilla during the last 30 seconds.
Spread and smooth
Immediately scrape the mixture into the prepared pan. Lightly grease a spatula, then smooth the top. Dust the surface with more coating mix.
Set completely
Let marshmallows set uncovered at cool room temperature 4 to 6 hours, or overnight for the cleanest cuts. Avoid the fridge, which can cause condensation and stickiness.
Cut and coat
Run a knife around the edges and lift the slab out by the parchment. Lightly oil a sharp knife or pizza wheel and cut 1 to 1.25 inch squares. Toss pieces in the coating to prevent sticking, tapping off excess.
Add the Stay Puft faces
Use an edible marker to draw friendly eyes, brows, and a smile. If using royal icing, pipe small details and let dry before stacking.
Make the sailor hats
Dot a tiny bit of white icing on a marshmallow top and attach a mini marshmallow as the hat. Pipe or paint a blue ring around its base. Add a small red icing ribbon to the front. Let set 20 to 30 minutes.
Tips for Success
- Accuracy matters. Use a candy thermometer and hit 240 F for the ideal gel and chew.
- Do not stir the syrup once it begins to boil. Stirring can trigger crystallization.
- Grease tools lightly. A thin film of neutral oil on spatulas and knife keeps things tidy.
- Low humidity helps. If the day is very humid, dust extra coating and store with silica gel nearby but not touching the candy.
- For ultra white marshmallows, use clear vanilla and cook syrup over moderate heat to avoid caramelization.
Variations of Ghostbusters Stay Puft Marshmallows
- Peppermint swirl: Add 1 tsp peppermint extract and swirl 2 to 3 drops red gel food color at the end before spreading.
- Toasted coconut: Roll cut marshmallows in lightly toasted unsweetened coconut instead of the sugar starch mix.
- Chocolate dip: Dip one corner in tempered dark chocolate and sprinkle with crushed graham crackers.
- Vegan style: Use agar as noted plus whip 1/2 cup aquafaba with 1/4 tsp cream of tartar to soft peaks, then stream in the hot agar syrup and beat until fluffy.
Serving Suggestions: What to Pair with Ghostbusters Stay Puft Marshmallows
- Float on hot cocoa or mocha for instant cozy vibes.
- Stack into s more sandwiches with crisp graham crackers and chocolate.
- Skewer for party favors and wrap in cellophane with a cute Ghostbusters tag.
- Chop into cereal treats for an extra fluffy, vanilla forward bite.
Storage & Reheating Instructions
Store marshmallows in an airtight container at cool room temperature for up to 2 weeks. Separate layers with parchment and include a small packet of desiccant nearby if your kitchen is humid. Do not refrigerate.
To freeze, place coated marshmallows in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to 2 months. Thaw at room temperature in the closed bag. No reheating is needed.
Memories Made Around the Table
I first made these for a movie night with nieces, and the table turned into an art studio with edible markers and giggles. Watching their faces light up as the little hats set is a core memory I will happily replay every fall.
FAQs
Why are my marshmallows sticky or weeping?
They were likely undercooked or stored in humidity. Hit 240 F, whip until the bowl is just warm, and dust generously with the sugar starch mix before boxing.
Can I use a hand mixer?
Yes for small batches, but be cautious. It can take 10 to 12 minutes on high and your motor may run hot. A stand mixer is safer and more consistent.
Is corn syrup required?
You need an invert sugar to prevent crystallization. Light corn syrup or glucose is best. Honey works in a pinch but adds flavor and can brown faster.
How long do they need to set?
At least 4 hours, preferably overnight. If cutting is messy or gooey, give them more time to dry and dust with additional coating.
How do I color or flavor them?
Add oil free gel color during the last minute of whipping. Stir in extracts like peppermint, almond, or orange. Start with 1 to 2 tsp and adjust to taste.
Final Thoughts
With a handful of pantry staples and a candy thermometer, you can turn out bakery quality Ghostbusters Stay Puft Marshmallows that bring big smiles. Make them once and they will become a tradition for parties, movie nights, and Halloween alike.
Ghostbusters Stay Puft Marshmallows: Fluffy DIY Treat
Equipment
- 1 Stand mixer with whisk attachment or hand mixer for small batches
- 1 9 x 9 inch pan
- 1 Parchment Paper
- 1 Candy thermometer
- 1 Medium saucepan
- 1 Spatula lightly greased
- 1 Knife or pizza wheel
- 1 Pastry Brush for brushing crystals
- 1 Small bowl
Ingredients
Marshmallow base
- 3 envelopes unflavored powdered gelatin about 21 g
- 1 cup cold water divided: 1/2 cup to bloom + 1/2 cup for syrup
- 1.5 cups granulated sugar
- 1 cup light corn syrup or use liquid glucose in equal weight
- 0.25 tsp kosher salt
- 1 tbsp pure vanilla extract or 1 vanilla bean, scraped
Coating
- 0.5 cup confectioners sugar
- 0.5 cup cornstarch
Stay Puft decoration
- Edible black food marker or black royal icing for faces
- Blue candy melts or blue royal icing for the hat band
- 36 mini marshmallows for hat tops
- A little white icing to attach hats
- Red icing or thin red fondant strip for the neckerchief detail
Instructions
Prep the pan and coating
- Lightly grease a 9 x 9 inch pan and line with parchment, leaving overhang. In a small bowl whisk confectioners sugar and cornstarch. Dust the pan generously with the coating.
Bloom the gelatin
- Add 1/2 cup cold water to the bowl of a stand mixer. Sprinkle gelatin evenly over the water and let stand to bloom 5 to 10 minutes.
Cook the syrup to 240 F
- In a medium saucepan combine sugar, 1/2 cup water, corn syrup, and salt. Clip on a candy thermometer. Cook over medium heat without stirring until 240 F (soft-ball stage), 8 to 10 minutes. If crystals form on the sides, brush with a wet pastry brush.
Start the mixer and stream in the syrup
- With the whisk attachment on low, begin mixing the bloomed gelatin. Carefully stream the 240 F syrup down the side of the bowl. Once added, increase speed to high.
Whip to thick, glossy peaks
- Whip 8 to 10 minutes until tripled in volume, very fluffy, and the bowl feels slightly warm instead of hot. Beat in vanilla during the last 30 seconds.
Spread and smooth
- Immediately scrape the mixture into the prepared pan. Lightly grease a spatula, then smooth the top. Dust the surface with more coating mix.
Set completely
- Let marshmallows set uncovered at cool room temperature 4 to 6 hours, or overnight for the cleanest cuts. Avoid the fridge, which can cause condensation and stickiness.
Cut and coat
- Run a knife around the edges and lift the slab out by the parchment. Lightly oil a sharp knife or pizza wheel and cut 1 to 1.25 inch squares. Toss pieces in the coating to prevent sticking, tapping off excess.
Decorate: Stay Puft faces and hats
- Use an edible marker to draw friendly eyes, brows, and a smile. If using royal icing, pipe small details and let dry before stacking.
- Dot a tiny bit of white icing on a marshmallow top and attach a mini marshmallow as the hat. Pipe or paint a blue ring around its base. Add a small red icing ribbon to the front. Let set 20 to 30 minutes.