Saturday, November 26, 2016

Christmas Traditions: Edible Holly

Sometime in the early '90s, at a Christmas fundraiser for charity put on by our department in Nova Corporation, one of my colleagues introduced me to this amazingly delectable treat. It's been part of my annual tradition ever since. I'm not all that fond of baking, so this one is a no-bake, high reward choice to satisfy one's sweet tooth and give a bright, visual appeal.

I've taken these to parties and they disappear fast. Although at one party, some thought they were just decoration and didn't eat them until I explained they were edible. A personal favorite of mine! Similar candy coating as what is used in marshmallow Rice Krispie treats, but a more buttery flavor.

Edible Christmas Holly 

1/2 cup butter
31 marshmallows (regular size, not jumbo. I recommend Kraft Brand for consistency)
1 teaspoon vanilla
2 teaspoons green food colouring
4 cups corn flakes
Red hots or cinnamon hearts (available at Bulk Barn or saved from Valentine's Day)


  1. Melt butter and marshmallows slowly over low heat, stirring often.
  2. When fully melted, remove from heat.
  3. Stir in vanilla and green food colouring until well mixed and green color is evenly distributed. 
  4. Add cornflakes, turning and stirring until cornflakes are well coated and evenly colored by the marshmallow mixture. 
  5. Working quickly, drop by large spoonfuls onto wax or parchment paper. 
  6. Before the candy sets, add a "clump" of three red hots to each cluster (simulating holly berries) 
  7. Chill. 
Note: These are best if kept in the fridge and served cold as the clusters get too soft and sticky when left at room temperature.

Alternate Serving: After step 4, instead of making clusters, let mixture cool slightly, turn it out onto parchment paper and shape into a round wreath, using your hands (slightly buttered). Add clumps of three red hots around the circle. Add a decorative bow of ribbon or frosting. Chill, then slice to serve.

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