1. Mix powdered sugar and cornstarch; lightly oil a 9×13-inch pan, line with parchment, and dust with the mixture.

2. Bloom gelatin with 1/2 cup cold water in a stand mixer bowl for 10 minutes.

3. In a saucepan, combine sugar, corn syrup, remaining 1/2 cup water, and salt; bring to a boil and cook to 240°F (soft-ball stage).

4. With mixer on low, slowly stream hot syrup into gelatin; increase to high and whip 8–10 minutes until thick and fluffy. Beat in vanilla.

5. Spread into pan, smooth top, and let set uncovered 4 hours or overnight.

6. Dust top, turn out onto a sugared board, and cut into squares or use ghost-shaped cutters; coat sticky edges in sugar-cornstarch mix.

7. Melt white candy; dip marshmallows or pops, add candy eyes, and pipe black smiles or spooky faces. Melt green candy and drizzle as ‘slime.’

8. Set decorations until firm. Store airtight at room temperature up to 1–2 weeks; serve on sticks or platters.