Crispy Marshmallow Ghosts (Halloween recipe)
Yield: 14 Servings
Recipe by: Canadian Living Magazine

ICING
1 c granulated sugar
3 tb water
1 whole egg white
1/8 ts cream of tartar
1/8 ts salt
1/2 ts pure vanilla extract

GHOSTS
1/4 c reduced fat margarine; melted
6 c miniature marshmallows
1 ts pure vanilla extract
8 c crispy rice cereal
1/3 c semisweet chocolate chips; melted

To prepare icing, combine sugar, water, egg white, cream of tartar, and salt in a the top of a double boiler. Heat to a boil. With electric mixer, beat at high speed for seven minutes or until stiff glossy peaks form. Fold in half teaspoon vanilla extract. Cover and refrigerate for one hour or until thickened.

To prepare ghosts, combine margarine and marshmallows. Mix until smooth. Stir in remaining vanilla extract.Place mixture into a mixing bowl. Add in cereal. Mix until well coated. Set bowl over saucepan of boiling water. Using rubber gloves, shape cereal mixture into four inch ghost shapes. Let stand for 30 minutes or until firm. Spread with icing. Let ghosts stand for 30 minutes or until set. In top of double boiler over hot (not boiling) water, melt chocolate; pipe onto ghosts to make faces.

NOTES : Variation: Jack-O-Lanterns: Add orange food coloring with vanilla extract. Shape into 2" balls. Create face with currants, red fruit leather, and licorice shoestrings and twists. Ghosts can be refrigerated in airtight container for up to 3 days.