Holly Candy

Bright green, marshmallow holly sprigs with cinnamon berries.


7 tablespoons butter

30 marshmallows

1 1/2 teaspoons green food coloring

3 cups corn flakes

Small red cinnamon candies

      The Recipe

In a large saucepan, melt butter over low heat.  Add marshmallows and cook, stirring, until marshmallows melt.  Stir in food coloring.  Turn off heat.  Add corn flakes and toss well, making sure not to crush the corn flakes too much.  With a fork, gather about 1 tablespoonful of the mixture and place it on a buttered baking sheet.  Stick 3 cinnamon candies on top. Allow to dry (about 45 minutes).  Store loosely covered at room temperature for up to 4 days.  Makes about 50.



Share |
Copyright © by Robin Benzle. All Rights Reserved