HALLOWEEN: CRISPY MARSHMALLOW GHOSTS

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: HALLOWEEN: CRISPY MARSHMALLOW GHOSTS
Categories: Candies, Halloween
Yield: 14 Ghosts

1/3 c Butter
6 c Miniature Marshamllows
1 ts Vanilla
8 c Crispy Rice Cereal
2 oz Semi-Sweet Chocolate,chopped
1 c Granulated Sugar
3 tb Water
1 ea Egg White
1 pn Cream of Tarter
1 pn Salt
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 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

MMMMM