Recipe: Crispy Marshmallow Ghosts or Jack-O-Lanterns (using Rice Krispies)

CRISPY MARSHMALLOW GHOSTS

"Decorate by drawing faces with chocolate, or use candies and licorice strings."

FOR THE PALLOR ICING (makes 2 cups):
1 cup granulated sugar
3 tbsp water
1 egg white
1 pinch cream of tarter
1 pinch salt
1/2 tsp vanilla
FOR THE GHOSTS:
1/3 cup butter
6 cups miniature marshmallows
1 tsp vanilla
8 cups crispy rice cereal
2 oz semi-sweet chocolate, chopped

TO PREPARE 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 1/2 teaspoon vanilla.

Cover and refrigerate for 1 hour or until thickened. (Can be stored up to 3 days.)

TO MAKE THE GHOSTS:
In saucepan, melt butter over medium heat; stir in marshmallows until smooth. Stir in 1 teaspoon 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.

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.

Makes 14 Ghosts
Source: Canadian Living magazine, November 1995