Recipe - Crispy Marshmallow Ghosts

ICING
1 cup Granulated sugar
3 tablespoon Water
1 Whole egg white
1/8 teaspoon Cream of tartar
1/8 teaspoon Salt
One half teaspoon Pure vanilla extract

GHOSTS
One fourth cup Reduced fat margarine;
melted
6 cup Miniature marshmallows
1 teaspoon Pure vanilla extract
8 cup Crispy rice cereal
1/3 cup Semisweet chocolate chips;
melted

To prepare icing, combine sugar, water, egg white, cream of tartar, and
salt in a the top of a double boiler. Heat to a boil. With electric mixer,
beat at high speed for seven minutes or until stiff glossy peaks form. Fold
in half teaspoon vanilla extract. Cover and refrigerate for one hour or
until thickened. To prepare ghosts, combine margarine and marshmallows. Mix
until smooth. Stir in remaining vanilla extract.Place mixture into a mixing
bowl. Add in cereal. Mix until well coated. Set bowl over saucepan of
boiling water. Using rubber gloves, shape cereal mixture into four inch
ghost shapes. Let stand for 30 minutes or until firm. Spread with icing.
Let ghosts stand for 30 minutes or until set. In top of double boiler over
hot (not boiling) water, melt chocolate; pipe onto ghosts to make faces.

Per serving: 250 Calories; 4g Fat (12% calories from fat); 3g Protein; 54g
Carbohydrate; 0mg Cholesterol; 196mg Sodium

NOTES : Variation: JackOLanterns: Add orange food coloring with vanilla
extract. Shape into 2" balls. Create face with currants, red fruit leather,
and licorice shoestrings and twists. Ghosts can be refrigerated in airtight
container for up to 3 days.
Recipe by: Canadian Living Magazine

Posted to MCRecipe Digest V1 #844 by "Anita A. Matejka" matejka@bga.com
on Oct 14, 97