Halloween: Crispy Marshmallow Ghosts
Source of Recipe
CD Kitchen
List of Ingredients
1/3 Cup Butter
6 Cups Miniature marshmallows
1 Teaspoon Vanilla
8 Cups Crispy rice cereal
2 Ounces Semisweet chocolate -- chopped
***Icing***
1 Cup Granulated sugar
3 Tablespoons Water
1 Egg white
1 Pinch Cream of tartar
1 Pinch Salt
1/2 Teaspoon Vanilla
Recipe
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.
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 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. 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.
|
|
member logon
