Crispy Marshmallow Ghosts
1/3 c Butter
6 c Miniature marshmallows
1 ts Vanilla
8 c Crispy rice cereal
2 oz Semisweet chocolate, chopped
1 c Granulated sugar
3 tb Water
1 Egg white
pn Cream of tartar
1/2 ts Vanilla
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
In top of double boiler over hot (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
Yield: 14 ghosts
Variation: Jack-O-Lanterns: Add orange food coloring 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