Halloween: Crispy Marshmallow Ghosts
Keys: Candies Lollies Halloween
Yield: 14 Ghosts
Ingredients:
1/3 cup butter
6 cup miniature marshmallows
1 tsp vanilla
8 cup crispy rice cereal
2 oz semisweet chocolate, chopped
----------------- Icing: ----------------
1 cup granulated sugar
3 tbl water
1 x egg white
1 pch cream of tartar
1 pch salt
1/2 tsp vanilla
Method:
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 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.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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