Cornflake wreaths were a holiday tradition that I think I forgot how much I missed them until I happened across the reformulated Erewhon Gluten Free Corn Flakes. I used to make them in holly shapes - aka blobs rather than the painstakingly long to make wreaths - and adorn them with cin-a-hots, which always fell off. (I never really minded much. I was only it in for the gooey flakes anyway.)
I am excited that these are back on the holiday menu!
1/3 cup butter or margarine (if you are going dairy free here)
1 10oz. bag of marshmallows
1 tsp green food coloring
1/2 tsp vanilla extract
5 cups gluten free corn flakes
red hots or red candy circles/buttons for holly berries
cooking spray, rubber spatula, wax paper
1. Melt the butter either on the stove or in a microwave safe bowl.
2. Coat the sides of the bowl or pot and rubber scraper with the butter.
3. Add in the marshmallows and heat until the completely combine with the butter. The marshmallows should no longer float above the melted butter, but the whole mixture should be one thing.
4. Off the heat, add in the green food coloring and the vanilla.
5. Stir in the corn flakes.
6. Spoon out the mixture onto wax paper.
7. Its a great idea to spray your hand, and any tools, with cooking spray to help prevent this mess from sticking to you. Form into wreaths or spread out into holly. Dot with red candies.*
*You may need to reheat the cornflake mixture if it starts to get hard and cold. Throw it back into the microwave for about 10 seconds and stir it so its loose again.
While the marshmallows are melting, set up the wax paper and your candy station.
The hardest part is waiting until their cool and firm to eat. I recommend scraping the bowl clean and then leaving the room, or else these will not last until your party.