Candy Corn Marshmallow People. Vegan/GF Option.


I made these last year and they were a total hit.  I shared the on my blog and on Facebook and they have shown up as a guest on many other blogs.  I needed to make more and take a better photo of these cuties.  I made these super-sized.  These are the jumbo marshmallows but this recipe works well with the regular size as well.  I’ll provide the information on the original vegetarian recipe and give vegan/gf options.


1 bag of marshmallows – vegan/gf can be found here

8 ounces of white chocolate – vegan option can be found here
Vegetable/canola or coconut oil
Yellow food coloring
Orange food coloring
Black gel icing tube

OR you can use colored Wilton baking chocolate in orange and yellow. One bag each is sufficient.



You have many different options for chocolate use on this recipe – please read the entire recipe before proceeding to ensure that melting is optimized and you don’t have any issues.

If using the colored Wilton chocolate melts, melt according to the package directions and then follow directions below.  Of course adding food coloring isn’t necessary.

If using melting chips, wafters in white chocolate or chocolate in bar form – chop the chocolate into very small pieces for easier melting (melt in a double boiler or in the microwave on the defrost setting).  Set the time for small increments, like 30 seconds and remove and stir.  If using a double boiler, bring a small saucepan filled with about 1/4 way up filled with water to a boil and place an oven-safe bowl over the top.  The water below should not be touching the bowl.  Add the chocolate and melt slowly, whisking frequently. Once the chocolate is completely melted, you may add a bit of oil to the chocolate if needed to loosen it up.  I start with a small amount, 1 teaspoon and add more if necessary.

Pour the chocolate into two separate bowls and add your food coloring (if using white chocolate and not the colored Wilton chocolate).  Add the coloring and whisk.  Dip your marshmallow in the orange first about 1/3 of the way up and then set on some parchment paper.  Proceed throughout the marshmallows doing the orange.  Placing your dipped marshmallows on a platter or a table lined with parchment. Once the chocolate is set up and firm, repeat with the yellow and only coat half way up the orange color.  Again, let that set up.  Using a gel tube of black icing, gently make two eyes and let that set up before bagging (this seems to take the longest).   Avoid putting too much of a dot for the eyes or they will drip.  Enjoy!


— Knead to Cook

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      1. I tried making these and they didnt turn out… I thought they would be easy, the chocolate didnt stay melty enough to dip the marshmallow, and it was plenty hot, cause the marshmallow started to melt

        1. Same for me, unfortunately… and I used the oil. I also did this twice: once with a microwave and once with a double-boiler. Definitely didn’t come out anything like the picture.

          1. Christina, I’m so sorry that you’ve had problems with tempering your chocolate. Have you used the chocolate colored melts or regular chocolate chopped up? Chocolate can be quite finicky but I’ve had this recipe tested by many without any issues. I’m so sorry.

  1. Those are so cute! I bet YOU could create some witches also, using purple and green chocolates and putting the chocolate wafer on top with a chocolate kiss for the hat.

  2. I LOVE THESE! My sister sent me your link because my son LOVES candy corn. He also can’t have regular chocolate, only white chocolate. We are always on the hunt for good treats that aren’t made with chocolate… so we are definitely making these! Quick question though: every time I melt chocolate and then try to add food coloring, my chocolate doesn’t stay smooth (actually it gets horrible!). What is the trick?

    1. Add a little bit of canola oil to your chocolate to make it loose. Then add the food coloring. If you need to loosen it further, add a tiny bit of oil and that should help 🙂

    2. Wilton makes a food coloring just for candies (or chocolate). You can find it in the cake making section at any grocery or craft store. That will keep the chocolate from seizing up. You could also use crisco to loosen the chocolate too a teaspoon or less at a time.

      1. The food coloring tends to do this, totally normal. I’ve had it happen when you add food coloring to cooled chocolate too. Oil helps loosen it up. Thanks, Robin

  3. Awesome. Suggestion though, chocolate tends to seize up when food coloring is added. They make a candy coloring that won’t cause it to seize up or if you can find orange and yellow candy wafers, that would work even better. No mixing up colors.

  4. I stopped using double boilers. Now I use the microwave, much easier. Microwave your chocolate in a bowl 1 1/2 min and then 30 sec at a time until completely melted. You must stir each time before microwaving it. Hope this tip can help.

    1. I use my microwave chocolate melting setting from time to time but I rather watch it on the stove to control the melting especially with add food coloring which typically seizes up the chocolate. Whichever works for you is fantastic! oxoxo Robin

    2. Just a note to let you know that I’m going to feature this on my Nov. 2 blog post Pumpkin Patch Pics. Love these.

      ~we may have met by chance…but we become friends by choice.

  5. Super cute! I am going to make these for our neighborhood Halloween party. Thank you so much for the idea. I would also love it if you would share it on Super Sweet Sunday at
    Thanks so much

  6. I’m new to your site. I love this idea. What kid would not love to try this treat? My weekly linky party–One Creative Weekend–has gone spooky this week in honor of my thirteenth party. If you haven’t already, I hope you’ll visit “One Creative Weekend” on (open every Fri-Wed) and link up this idea and anything else you’d like to share. (You can include non-Halloween posts as well, but feel free to link up as many Halloween-themed posts as you like.) There are two categories—one for Halloween and one for everything else.

      1. I make something similar for Christmas with milk chocolate then topped with coconut or red and green sprinkles. Always a hit! Especially with some hot chocolate.

  7. how far in advance can these be made i want to make them for my sons party tomorrow could i make them today or are they better the same day

    1. If you store them in tupperware, I would say 5 days or so. I had them bagged in individual baggies and they were fine a week in advance. 🙂

  8. These are so adorable! I’m always looking for cute little ideas for the holidays for my coworkers that won’t run me broke – these are perfect! I can do a platter or individually wrap them for a fun little treat. Thanks!!

    1. Martha, THANK YOU for the awesome comment! You rock!! I totally agree… these are perfect pint-sized treats to make everyone smile 🙂 Robin

  9. you can solve the chocolate seize very easily by adding something called paramou t crystals. you can order from Amazon and also Wilton has candy wafers in those colors. Try Michaels or Joann Fabrics, but the last I checked they didn’t have the crystals…they must be ordered over the internet….just google for other places besides Amazon. I hope this is a solution to your problems.

  10. You can also skip using the food colouring all together and use the coloured yellow, and orange chocolate wafers that they sell at stores like Michaels:)
    It’s a bit easier I find!!!
    Thanks for sharing this very CUTE idea…..:)

  11. It was a fail for me. I used white chocolate chips and I guess when I added the food coloring, it seized up. It was way too thick to “dip” BEFORE I added the food coloring anyway. There was nothing I could do to redeem it. So then I made regular frosting and dipped the marshmellows in that, but it was way too sweet.

  12. Wouldn’t you need to use paste food coloring to keep your chocolate at a good texture? I would think liquid food coloring would make your chocolate lumpy.

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  14. Adorable! Can you do them with wiltons candy melts too or do I have to use white chocolate? And can you use coconut oil instead of vegetable oil?

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  17. We tried making these, and needless to say they looked pretty sad. Every time we tried to add food colouring to the chocolate it turned into a big bowl of chunky sadness (yes we melted it first), we added lots of oil (but not too much, probably a tbsp) and it still was some sad chocolate. We then proceeded to attempt to re-melt the consequent bowl of sadness, it did not work. Desperate; the sweat dripping down our foreheads, we added a splash of water in order to try and make it work. This was the real deal-our last chance, it worked kind of. Anyhoooooo, we ended up turning these into sad little pumpkin creatures with disdain on their faces. GREAT IDEA THOUGH!!!!!

    1. Sorry to hear that. Sounds like the chocolate was seizing up on you. Various reasons why this happens. Maybe the best avenue is to buy the colored chocolates from a local craft store. They always work well. oxo