Halloween Crispy Marshmallow Ghosts
1/3 C. butter
6 C. miniature marshmallows
1 t. vanilla
8 C. crispy rice cereal
2 oz. semisweet chocolate, chopped
1 C. sugar
3 T. water
1 egg white
pinch cream of tartar
pinch of salt
1/2 t. vanilla
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 hot (not boiling) water, melt chocolate; pipe onto ghosts to make faces.
Ghosts can be refrigerated in airtight container for up to 3 days.
For the 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.
Decorate by the ghosts by drawing faces with chocolate, or use candies and licorice strings.