Crispy Marshmallow Ghosts
These will guarantee a ghoulishly tasty time at your party. Draw faces with chocolate, or use candies and licorice strings.
Servings: 14
Ingredients:
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1/3 cup (75 mL) butter
6 cups (1.5 L) miniature marshmallows
1 tsp (5 mL) vanilla
8 cups (2 L) crispy rice cereal
icing Pallor Icing
2 oz (60 g) semisweet chocolate, chopped
Preparation:
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 (10 cm) 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.)
Additional Information
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Variation:
Jack-o'-Lanterns: Add orange food colouring with vanilla; shape into 1-1/2-inch (4 cm) balls. Create face with currants, red fruit leather, and licorice shoestrings and twists.
Source
© CanadianLiving.com
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