Marshmallow Ghosts

Source: Canadian Living

1/3 c Butter
6 c Miniature Marshmallows
1 tsp Vanilla
8 c Crispy Rice Cereal
2 oz Semi-Sweet Chocolate, chopped
1 c Granulated Sugar
3 tbsp Water
1 ea Egg White
1 pinch Cream of Tarter
1 pinch Salt
1/2 tsp Vanilla

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 hot (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.