Yield: 14 Ghosts
1/3 c Butter
6 c Miniature marshmallows
1 ts Vanilla
8 c Crispy rice cereal
2 oz Semisweet chocolate, chopped
Icing
1 c Granulated sugar
3 tb Water
1 Egg white
pn Cream of tartar
pn Salt
1/2 ts Vanilla
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 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.