Halloween: Crispy Marshmallow Ghosts Recipe
Yield: 14 ghostsRecipe by luhu.jp
Ingredients:
1/3 cup: butter,
6 cup: miniature marshmallows,
1 teaspoon: vanilla,
8 cup: crispy rice cereal,
2 oz: semisweet chocolate, chopped,
PALLOR ICING
1 cup: granulated sugar,
3 tablespoon: water,
1: egg white,
1 pinch: cream of tartar,
1 pinch: salt,
1/2 teaspoon: vanilla,
Directions:
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 bot (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.
Variation: Jack-O-Lanterns: Add orange food colouring 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, Nov 95 Presented in article "Kids & Fun: Happy Halloween"
Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Yield: 14 ghosts
Source from luhu.jp
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 bot (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.
Variation: Jack-O-Lanterns: Add orange food colouring 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, Nov 95 Presented in article "Kids & Fun: Happy Halloween"
Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Yield: 14 ghosts
Source from luhu.jp