Method

Spray a piece of waxed paper with vegetable spray oil.  Set aside.

Melt the butter over low heat. Add the marshmallows and melt them continuing to use low heat.  Stir constantly, until smooth (about 6 minutes).

Remove the pan from the heat and whisk in food coloring and vanilla to blend well. Gently, gently, stir in cornflakes, tossing carefully until they are coated. Keep the mixture warm by placing the saucepan in a bain marie or in a large pot or skillet filled with 1 inch of very hot tap water. Replace the water in skillet as it cools or put over the very lowest heat to sustain an even low temperature. 

Working quickly to prevent mixture from hardening before it is shaped, use two spoons (coated with nonstick vegetable spray) or lightly greased fingers, to drop heaping tablespoon-sized mounds of the cornflake mixture onto the sprayed waxed paper. Shape into a wreath shape.  While the wreaths are still sticky, decorate them with the cinnamon red-hot candies.  

When the wreaths dry, you may string them with nylon string or gold  ribbons and use them as tree ornaments. If you want to do this, make a hole in the cookies before they harden for the ribbon or string to pass through.  

These cookies stay fresh about a month, stored in an airtight container.  (Be sure not to store them until they are completely cool.) They'll last indefinitely as tree ornaments.

.NOTE FOR MICROWAVE USERS: Do NOT use the microwave to melt the marshmallows unless you have an  enormous microwave-proof bowl - marshmallows swell considerably when  heated.

 

Contributor: pat ciesla

more cookie recipes

more dessert recipes

christmas menus

 

top of page