Ghosts on Broomsticks

Three ingredients and no oven. Melted white chocolate gets spooned into ghost-shaped blobs onto waxed paper, pressed onto popsicle sticks, and given two tiny red cinnamon candy eyes. Freeze for 15 minutes and you’ve got a tray of spooky little ghost pops that kids go absolutely wild for.

This is a Halloween activity as much as it’s a recipe. Little hands can place the sticks, press in the candy eyes, and decide just how blobby or elegant their ghosts should be. No two will look alike, and that’s part of the charm.

Melting the white chocolate in a double boiler over simmering (not boiling) water and stirring constantly is the only tricky part. White chocolate is more temperamental than dark. It scorches fast and seizes if any water splashes in.

Kitchen Tips

• Keep the water at a gentle simmer, never a rolling boil. Steam and water droplets are white chocolate’s enemy.
• Spoon the chocolate into ghost shapes while it’s still warm and fluid. It thickens quickly once off the heat.
• Press the candy eyes in immediately after spooning. Once the chocolate starts to set, the candies won’t stick.
• Store finished ghosts in the freezer or fridge. White chocolate softens at room temperature.

Variations

• Use mini chocolate chips for the eyes instead of cinnamon candies for a milder flavor.
• Drizzle a tiny bit of melted dark chocolate over each ghost for a spooky shadow effect.
• Wrap finished ghosts in clear cellophane bags tied with orange ribbon for party favors.