Aren’t these Christmas Cornflakes Wreaths cute? So pretty and delightfully retro! First and foremost, they’re delicious. Secondly, they add a festive pop of color to your holiday table. You can even use them as napkin rings! Or decorate your Christmas tree with them. Or put them in little gift bags and add them to your presents.
So many options! I know one thing for sure though: you’re going to love them. I’m going to have to make another batch, I could hardly keep these around long enough to snap a picture, the kids were all over them!
Happy Third Advent to all those celebrating! 🕯🕯🕯
xoxo Donata
Ingredients
Makes about 12-14 wreaths
3,5 oz (100 g) white chocolate
1 stick and 1 1/2 tsp (120 g) unsalted butter
5,3 oz (150 g) marshmallows
1 1/4 teaspoons green food coloring (more if you want a darker green)
5 oz (140 g) Cornflakes
red sugar pearls, about 3 tablespoons
neutral vegetable oil for greasing
Needed: 2 cookie cutter rings, 3 inches (8 cm) and 1,3 inches (3,5 cm)
Preparation
Prepare two silpat mats or two sheets of parchment paper to put the wreaths on.
Chop the chocolate into small pieces.
Melt the butter in a large pot on medium heat.
Add the marshmallows and melt, stirring often.
Add the food coloring.
Remove from heat and stir in the chopped white chocolate until melted.
Working quickly, add the cornflakes and stir the mixture constantly until the cornflakes are evenly coated.
Use a lightly greased 1/4 cup measuring cup to scoop up the cornflake mixture and dump on the silpat mat or parchment paper. Repeat with the remaining cornflake mixture.
Again working quickly (because the mixture sets fairly quickly), use your lightly greased fingers to form the wreaths. I found it helpful to use two cookie cutter rings, one big (3 inches, 8 cm) and one small one (1,3 inches, 3,5 cm) to get nice, even circles. Press the mixture into the large cookie cutter, then make a hole in the middle, first with your greased fingers and then with the smaller cookie cutter.
Decorate with red sugar pearls before they set.
Let cool and harden completely. Store in an airtight container.
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