Christmas Wreaths

Steps

1. Line two baking sheets with parchment paper. Spray the parchment lightly with nonstick cooking spray.

2. Place 2 cups (56 g) of the cornflakes in a large resealable plastic bag. Seal the bag and pound with your hands until the cornflakes are crushed and similar in size to Rice Krispies. Set aside.

3. In a medium saucepan, melt the butter over medium-low heat. Add the marshmallows, and cook, stirring frequently, until completely melted. Remove the pan from the heat and add the salt, food coloring, and vanilla; stir until the mixture is evenly green. Add the crushed cornflakes and the remaining 2 cups (56 g) of cornflakes, and stir until the mixture is uniform.

4. Fill a wide skillet with 1 in (2.5 cm) of very hot water. Place the saucepan into the skillet so the cornflake mixture stays warm.

5. Using two spoons, drop mounds of the cornflake mixture (about 2 heaping tablespoons each) onto the prepared pans. Spray your fingers with nonstick cooking spray, and then use your fingers to form the mounds into wreath shapes (spray your fingers with more nonstick cooking spray as necessary). Let set until cool, dry to the touch, and stiff enough to lift from the baking sheets, about 1 hour.

6. Using a mini fine sieve, dust the top third of the wreaths with the confectioners' sugar, so that it looks like snow. Pipe berries onto each wreath with the decorating icing (an odd number of berries looks best). Store the wreaths in a single layer in an airtight container at room temperature for up to 3 days.