1/3 cup (75 mL) butter
6 cups (1.5 L) miniature marshmallows
1 tsp (5 mL) vanilla
8 cups (2 L) crispy rice cereal
1 cup granulated sugar
3 tbsp water
1 egg white
pinch cream of tartar
1/2 tsp vanilla
Crispy Marshmallow 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 (10 cm) long ghost shapes. Let stand for about 30 minutes or until firm.
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. (Icing can be stored up to 3 days.)
Spread Crispy Marshmallow Ghosts 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.)
Jack-o'-Lanterns: Add orange food colouring with vanilla; shape into 1-1/2-inch (4 cm) balls. Create face with currants, red fruit leather, and licorice shoestrings and twists.