Ingredients
6 cups miniature marshmallows
8 cups crispy rice cereal
⅓ cup butter
1 tsp vanilla
2 oz semisweet chocolate, semisweet and chopped
1 cup granulated sugar
3 tbsp water
1 egg white
1 pinch cream of tartar
1 pinch salt
½ tsp vanilla
Preparation
In a saucepan, melt the butter over medium heat.
Stir in the marshmallows and mix until smooth.
Stir in the vanilla.
Scrape into a large bowl. Add the rice cereal and stir until well-coated.
Set a bowl over a saucepan of boiling water.
Using rubber gloves, shape the cereal mixture into 4-inch long ghost shapes.
Let the shapes stand for about 30 minutes, or until firm.
On the top of a double boiler over boiling water, combine the sugar, water, egg white, cream of tartar and salt.
With an electric mixer, beat the mixture at high speed for 7 minutes, or until stiff glossy peaks form.
Fold the vanilla into the mixture.
Cover and refrigerate for 1 hour or until thickened.
After the icing has thickened, spread it over the ghost shapes. Let the ghosts stand for about 30 minutes, or until set.
On the top of a double boiler set over hot water (not boiling), melt the chocolate.
Pipe the melted chocolate into the ghosts to make their faces.
Decorate the ghosts by drawing faces with the chocolate, or use candies and licorice strings.
