Crispy Little Pumpkins
3 Tbsp stick butter or margarine
1 bag (10 to 10 1/2 oz) fresh, white marshmallows (any size)
20 drops yellow liquid food color
12 drops red liquid food color
6 cups toasted rice cereal (such as Kellogg�s Rice Krispies)
Stems and features:
Black licorice twists, mini M&M�s and sticks Fruit-Stripe gum
Handles:
Black licorice lace cut in 6-in. pieces
1. Have ready a 1-cup measure. Melt butter in a 4- to 6-qt pot
(preferably nonstick) over low heat. Add marshmallows; stir until
melted. Add food color; stir until mixture is orange. Remove from
heat, add cereal and stir until well-coated. Let stand just until
cool enough to handle. (If mixture cools too much, scrape onto wax
paper and microwave a few seconds at a time, just until malleable.)
2. For each pumpkin: Coat hands and cup measure with nonstick spray
or vegetable oil. Pack cup with cereal mixture. Immediately turn out
onto work surface, form into a pumpkin shape and insert your thumb
into top for stem. Let stand 30 minutes or until firm.
3. To decorate: Cut licorice twists into 2-in. pieces for stems and
in tiny triangles for eyes and noses. Firmly press in place. Cut gum
into smiling mouths. Firmly press gum and/or M&M�s in place for
mouths (see Tip). Make holes for handles with a toothpick; insert
handles. |