Christmas Wreaths

The crunchy, wheaty, sticky sweetness of these wreaths is quite delicious when freshly made. Air-dried, they make adorable tree ornaments.

volume ounces grams
unsalted butter ½ cup 4 ounces 113 grams
30 large marshmallows 3 cups 7.25 ounces 208 grams
green liquid food coloring teaspoons
pure vanilla extract 1 teaspoon 4 grams
cornflakes 4 cups 5 ounces 140 grams
cinnamon red-hots (candies) 2 tablespoons 1 ounce 30 grams
STORE: In an airtight container.
KEEPS: For eating, about 1 month; as ornaments, indefinitely.


Spray a medium saucepan with nonstick vegetable shortening or lightly grease it.

Melt the butter over low heat. Add the marshmallows and melt them over low heat, stirring constantly, until smooth (about 6 minutes). Remove the pan from the heat and whisk in the food coloring and vanilla extract until well blended. Stir in the cornflakes to coat them well. Keep the mixture warm by placing the saucepan in a large pot or skillet filled with 1 inch of very hot tap water. Replace the water as it cools.

Working quickly so the mixture does not harden, use the 2 spoons, or lightly greased fingers, to drop small (1 heaping tablespoon) mounds of the cornflake mixture onto the wax paper. With lightly greased fingers, quickly form cornflake mounds into wreaths with holes in the centers. Immediately, while the wreaths are still sticky, decorate the wreaths with red-hots. (The red-hots may also be attached in a more leisurely fashion by using small dabs of Royal Icing, page 230.)

When wreaths dry, they may be strung with nylon string or gold ribbons as tree ornaments.