Tag Archives: marshmallow ghost
This is a dear, dear picture book. As the title implies, it contains a guide to making friends with a phantom written by Dr. Phantoneous Spookel, leading ghost expert and poet, and stars one sweet girl and one sweet companion ghost.
(click image(s) to enlarge)
The tone is at once quirky, inventive, and sincere and what gets me the most are the details. There’s a warning not to put your hand through a ghost as that can cause a tummy ache. There’s advice on hiding a ghost in a tissue box when guests come over. It’s those creative bits like bath time in a cauldron, bedtime lullabies of “eerie hums and wails,” and snack time of earwax truffles that truly delight.
The guide has three parts: ghost identification, ghost basics, and growing up with your ghost. The last one takes the main character all the way into adulthood, a certain spirit always by her side. And the ending plays with the idea of a friendship that lasts and lasts and truly goes on forever. You’ll seeeeeee!
Rebecca Green‘s illustrations have those same qualities as the text—quirky and inventive while also being sincere and gentle. This tender ghost story is a win all around.
Big thanks to Tundra Books/Penguin Random House Canada for images!
Baker and cook extraordinaire, Sylvia of Sincerely, Syl, is here with a vanilla marshmallow ghost recipe to bring the sweet ghost from the story to life!! Sylvia works for Tundra, the publisher of How to Make Friends with a Ghost, and we’ve been wanting to collaborate for some time. And then we found the perfect fall book, and Sylvia devised the perfect craft, complete with the ghost’s small mouth (that eats a lot) and rosy cheeks. Plus, each ghost is satisfyingly squishy!!
Makes enough to fill an 8 x 12 x 2 baking pan
½ cup water
3 envelopes unflavored gelatin
Unsalted butter, melted
2 cups granulated sugar
½ cup golden corn syrup
½ teaspoon salt
½ cup water
2 tablespoons vanilla extract
- Using the bowl from your stand mixer, pour in the water and gelatin. Let it sit so that the gelatin can bloom.
- Brush the melted butter onto the base and side of your baking pan. Set it aside.
- Add the sugar, corn syrup, salt, and the other half cup of water into a medium saucepan over high heat. Bring it to a rolling boil and let it boil for about a minute. Then remove it from the heat.
- Fit your stand mixer with the whisk attachment and turn it on low to mix the water and gelatin that’s already in the bowl until it combines. Then very slowly and carefully, add the hot sugar and corn syrup mixture into the bowl.
- Still mixing on low, add the vanilla extract.
- When everything is in the bowl, turn the mixer to high and whisk for 10 minutes until the batter turns white and triples in size.
- Stop the mixer, using a spatula, scrape the marshmallow batter into the baking pan. Spread the batter evenly and do your best to level it. A bench scraper or off-set spatula can help.
- Cover the pan with aluminum foil, be sure not to touch the batter otherwise it’ll stick. Or use a lid if your baking pan comes with one. Leave the marshmallow to set at room temperature overnight or in the fridge.
- The next day, take the foil off and sprinkle icing sugar over the top. Cover the surface evenly so that it won’t be too sticky to handle. Run a knife along the edge of the pan to help loosen the marshmallow slab. Then carefully flip the marshmallow out onto a counter. Sprinkle icing sugar all over the marshmallow – don’t forget the sides.
- Use a knife to cut them into squares or roll a cookie cutter in icing sugar before using it on the marshmallow.
Check out that squishy sweetness!
Sylvia Chan lives in Toronto, Ontario with a growing collection of books and kitchen supplies. During the day, she works in marketing and publicity for a children’s publishing house. On her time off, Sylvia loves to bake, eat, photograph, draw, and travel. Follow along at sincerely.syl on Instagram or visit her blog at www.sincerelysyl.com.