Crispy Marshmallow Ghosts
Adapted from
Canadian Living Magazine
14 servings
| Icing: | Ghosts: | ||
| 1 c granulated sugar | 1/4 c light margarine, melted | ||
| 3 tbsps water | 6 c miniature marshmallows | ||
| 1 whole egg white | 1 tsp pure vanilla extract | ||
| 1/8 tsp cream of tartar | 8 c crispy rice cereal | ||
| 1/8 tsp salt | 1/3 c semisweet chocolate chips, melted | ||
| 1/2 tsp pure vanilla extract |
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.
Variation: Jack-O-Lanterns: Add orange food coloring with vanilla extract. Shape into 1-1/2" 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.
| Calories | 235 | %CFF | 10 % | |
| Total Fat | 3 g | Saturated Fat | 1 mg | |
| Protein | 2 g | Cholesterol | 0 g | |
| Carbohydrates | 38 g | Sodium | 251 mg | |
| Sugars | 31 g | Fiber | 0.0 g | |
|
5.0 WW Points | ||||
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