Gobble Ghoulie Recipe: A Halloween Gelatin Monster

Meet The Gobble Ghoulie, a wobbling lime gelatin monster with crooked marshmallow teeth, a red gummy tongue, and a mouth full of worms. Strawberry sauce pools inside its open mouth. It looks like it might bite back.

This Halloween dessert from the Snaxtime kitchen starts with a simple ring mold. The center hole becomes the monster’s mouth, and a handful of candy gives it a face. Make the gelatin the day before, then add the decorations just before serving. The worse its dental work, the better.

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The Gobble Ghoulie

A green gelatin ring monster with strawberry sauce and candy decorations.

Makes: 10–12 servings
You’ll need: A 6-cup ring mold
Chill time: At least 6 hours, preferably overnight

Ingredients

For the gelatin

• 2 boxes lime gelatin dessert mix, 6 ounces each
• 3 cups boiling water
• 2 cups cold water
• Neutral oil, for lightly greasing the mold

For the strawberry sauce

• ½ cup seedless strawberry jam
• 1–2 tablespoons water, for thinning the jam

For the monster’s face

• 20–30 mini marshmallows
• 2 large marshmallows
• 2 chocolate chips or candy pupils
• 6–8 gummy worms
• 1 wide red sour candy belt, for the tongue
• Thick white decorating icing, for attaching decorations
• Optional: candy corn fangs and purple sanding sugar

Make the monster

1. Prepare the mold. Wipe the inside of a 6-cup ring mold with a very thin coating of neutral oil. Avoid puddles.
2. Mix the gelatin. Stir the gelatin powder into the boiling water for about 2 minutes, until completely dissolved. Stir in the cold water. This uses less water than the standard box directions so the monster holds its shape.
3. Chill. Pour into the mold, cover, and refrigerate for at least 6 hours or overnight.
4. Release the creature. Dip the outside of the mold briefly in warm water, keeping water out of the gelatin. Place a serving platter over it and invert. Repeat a brief dip if it doesn’t release. Blot any water from the platter.
5. Fill the mouth. Stir the strawberry jam with enough water to make a thick sauce. Spoon it into the center hole, reserving a little for drips.
6. Give it teeth. Pat the gelatin’s upper inner rim gently dry. Use small dabs of decorating icing to attach mini marshmallows around the opening, keeping them mostly supported by the top of the ring. Make the spacing uneven and leave a few gaps. Add two candy corn fangs if you like.
7. Add the tongue and worms. Drape the red candy belt from the center, over the front of the ring, and onto the plate. Arrange gummy worms crawling out of the mouth.
8. Make the eyes. Lay two large marshmallows on their sides at the back of the ring. Attach chocolate-chip pupils with icing, facing forward. A little strawberry sauce dripping between the teeth finishes it. Add a little purple sanding sugar if you like.

The finishing touch: Make one eye slightly off-center and give it one ridiculous double tooth. This creature has never seen a dentist.

Notes from the Snaxtime Kitchen

Decorate just before serving. Marshmallows, candy, and icing soften against wet gelatin. Chill the plain mold ahead and add the monster features at the last minute.

Give the teeth some support. Rest the mini marshmallows mostly on top of the ring’s inner edge. A little icing helps hold them in place.

Keep the sauce thick. Add the water to the jam a little at a time. You want it to pool in the mouth and make a few slow drips.

Unmold gently. Start with a brief warm-water dip and repeat if needed. Too much warmth can melt the gelatin’s surface.

Gobble Ghoulie Recipe Questions

Can I make the Gobble Ghoulie ahead of time?

Yes. Make and chill the plain gelatin mold the day before. Unmold it and add the sauce, marshmallows, icing, and candy just before serving.

What mold should I use?

Use a 6-cup ring mold. The hole in the center becomes the monster’s mouth and holds the strawberry sauce.

Can I use a different gelatin flavor?

Yes. Use the same total amount of gelatin dessert mix and the water quantities in this recipe. Lime gives the Gobble Ghoulie its bright green color.

How do I keep the marshmallow teeth from sliding?

Gently pat the upper inner rim dry, use small dabs of thick decorating icing, and rest most of each marshmallow on top of the ring.

Is this recipe vegetarian?

Not as written. Standard gelatin and many marshmallows and gummy candies contain animal-derived gelatin. Plant-based alternatives set differently and may need different quantities and methods.