Servings 24 treats
Ingredients
- 1/2 cup unsalted butter
- 30 large marshmallows (about 3 cups)
- 1 Tablespoon green food coloring
- 1 teaspoon vanilla extract
- 4 cups cornflakes
- Cinnamon red-hot candies
- Cooking Spray
Instructions
- Melt the butter in a large saucepan over low heat.
- Add the marshmallows to the melted butter and stir constantly with a wooden spoon until the mixture is smooth.
- Add the green food coloring and the vanilla extract, stirring to combine.
- Add the cornflakes and stir the mixture constantly until the cornflakes are evenly coated.
- Place a large piece of parchment paper on the counter and spray it lightly with cooking spray.
- Remove the saucepan from the stove and quickly form the cornflake mixture into wreaths by making a small hole in each mound of the cornflake mixture.
- While the cornflakes are still warm, place the red-hot candies atop the wreaths for garnish.
Video
Marshmallow Christmas Wreaths
Add a pop of color and flavor to your holiday table with this quick and easy recipe for Marshmallow Christmas Wreaths! RECIPE: http://bit.ly/2z5TKge
Notes
- If using mini marshmallows, increase to 4 cups.
- Work quickly when shaping. A warm marshmallow mixture is easiest to mold.
- Lightly spray your hands with cooking spray to prevent sticking. You may need to repeat this once or twice while shaping.
- If the mixture firms up before you're done, warm the pot over low heat for 10–15 seconds to loosen it again.
- For kid-friendly wreaths, use mini red M&M’s instead of spicy cinnamon candies.
- To make a giant wreath, press the mixture into one large ring and add candies while warm.
- To store: Store fully cooled marshmallow wreaths in an airtight container at room temperature for up to 5 days. If you’re stacking them, add parchment paper between layers to prevent sticking. Keep them away from warm spots in your kitchen so they stay firm and hold their shape.
- To freeze: Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag with parchment between layers, and freeze for up to 1 month. Thaw at room temperature.
- ★ Did you make this recipe? Don't forget to give it a star rating below!