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Crispy Marshmallow Ghosts

1/3 c Butter
6 c Miniature marshmallows
1 ts Vanilla
8 c Crispy rice cereal
2 oz Semisweet chocolate, chopped


1 c Granulated sugar
3 tb Water
1 Egg white
pn Cream of tartar
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 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.

Yield: 14 ghosts

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.

Source: Canadian Living magazine


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