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 Granulated sugar
3 tb Water
1 Egg white
pinch Cream of tartar
1/2 t 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 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.]
Decorate by drawing faces with chocolate, or use candies and licorice strings.
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.