For Fondant In large glass bowl, add marshmallows, water and shortening.
Melt in microwave for 30 seconds, then stir for 30 seconds.
If not totally melted, repeat for 15 seconds, then stir for 15. This should be enough. If not, continue at 10 second intervals, stirring an equal amount of time, until smooth and melted. See Photo Stir in vanilla and set aside.
Now, here is where I get...not lazy, but lack patience. The powdered sugar should probably be sifted so, by all means, sift to your heart's content, if you want. I didn't want. :) So, what I did was added 5 cups to my Kitchen Aid bowl, put on the whipping beater, and turned it on low. It broke up any larger lumps and made it fine enough for me! :)
Pour slightly cooled marshmallow mixture into middle of the powdered sugar in the mixer's bowl. See Photo Using dough hook, mix on medium speed until dough forms. Let the mixer do it's job, don't stop it and scrape the sides, just let it run. What little bit gets left on the sides is fine. You won't miss it! :) See Photo Once dough is formed, check for tackiness. It shouldn't be "sticky", but should still hold it's shape when pressed and formed.
Place on lightly greased and sugared surface. See Photo Add more sugar, a lil at a time, if needed, and knead with hands for about 2 minutes.
Roll into ball and wrap tightly in lightly sprayed plastic wrap.
Freeze for 1/2 hour or refrigerate for at least 3.
For Crispy Treat Pumpkins Melt butter and marshmallows in large, heavy pan over low heat, stirring often. Do not boil.
Add a drop of the gel food coloring and stir well to desired color.
Add cereal and stir well to combine.
With VERY well buttered hands, shape into several 1-2T sized round balls and 1 or 2 large ones. This is all subjective to how many ghosts you want and how many pumpkin bases. Press as tightly as you can.
Let rest while fondant is cooling.
To Create Centerpiece Roll fondant out onto well greased/sugared board to about 1/4-1/2 inch. Form roundish(you don't want them perfect) shapes large enough to cover the small treat balls with excess to create the flowing part of the ghosts See Photo . Shape gently around them and let the fondant rest in natural folds. Place each finished ghost into the fridge immediately to set while working on the rest. (I used a florist foam on the top shelf of the fridge :)
Once cooled, again, poke ends of skewers into the pumpkin bases.
Using the gel, add eyes to the ghosts and a face to the pumpkins.
Add a 'stem' using a tiny bit of fondant, then color it black.
Use the crumbs as dirt for the bases, and decorate as desired.
Keep these cool until ready to display. And don't set them in a spot that is too warm, or the fondant may "fall".
