Crispy marshmallow ghosts

14 Servings

Ingredients

Quantity Ingredient
1 cup Granulated sugar
3 tablespoons Water
1 Whole egg white
⅛ teaspoon Cream of tartar
⅛ teaspoon Salt
½ teaspoon Pure vanilla extract
¼ cup Reduced fat margarine; melted
6 cups Miniature marshmallows
1 teaspoon Pure vanilla extract
8 cups Crispy rice cereal
⅓ cup Semisweet chocolate chips; melted

Directions

ICING

GHOSTS

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: Jack-O-Lanterns: 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 MC-Recipe Digest V1 #844 by "Anita A. Matejka" <matejka@...> on Oct 14, 97

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