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Halloween: Crispy Marshmallow Ghosts

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Candy Halloween

Ingredients:

  • 1/3 c Butter
  • 6 c Miniature marshmallows
  • 1 ts Vanilla
  • 8 c Crispy rice cereal
  • 2 oz Semisweet chocolate, chopped
PALLOR ICING
  • 1 c Granulated sugar
  • 3 tb Water
  • 1 Egg white
  • pn Cream of tartar
  • pn Salt
  • 1/2 ts Vanilla

Directions:

Pallor Icing: In top of double boiler over boiling water, combine sugar, water, egg white, cream of tartar and salt. With electric mixer, beat at high speed for 7 minutes or until stiff glossy peaks form. fold in vanilla. Cover and refrigerate for 1 hour or until thickened. [Can be stored up to 3 days.][Makes 2 cups.]
 
Ghosts: In Saucepan, melt butter over medium heat; stir in marshmallows until smooth. Stir in vanilla. Scrape into large bowl; stir in cereal until coated.
 
Set bowl over saucepan of boiling water. Using rubber gloves, shape cereal mixture into 4-inch long ghost shapes. Let stand for about 30 minutes or until firm. Spread with Pallor Icing; let stand for about 30 minutes or until set.
 
In top of double boiler over bot (not boiling) water, melt chocolate; pipe onto ghosts to make faces.
 
[Ghosts can be refrigerated in airtight container for up to 3 days.]
 
Decorate by drawing faces with chocolate, or use candies and licorice strings.
 
Variation: Jack-O-Lanterns: Add orange food colouring with vanilla; shape into 1-1/2 inch balls. Create face with currants, red fruit leather, and licorice shoestrings and twists. Source: Canadian Living magazine, Nov 95 Presented in article "Kids & Fun: Happy Halloween" Recipe by Canadian Living Test Kitchen
 
[-=PAM=-] PA_Meadows@msn.com
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini