['1/2 cup (4 ounces) unsalted butter', '30 (7.25 ounces) large marshmallows', '1 1/2 teaspoons green liquid food coloring', '1 teaspoon pure vanilla extract', '4 cups (5 ounces) cornflakes', '2 tablespoons (1 ounce) cinnamon red-hots (candied)', 'Equipment: flat counter or cookie sheet', 'lined with wax paper', 'sprayed with nonstick vegetable cooking spray or lightly greased or buttered; 2 small spoons sprayed with nonstick vegetable cooking spray or lightly greased or buttered.']
Spray a medium saucepan with nonstick vegetable shortening or lightly grease it.
Melt the butter over low heat.
Add the marshmallows and melt them over low heat, stirring constantly, until smooth (about 6 minutes). Remove the pan from the heat and whisk in the food coloring and vanilla extract until well blended. Stir in the cornflakes to coat them well. Keep the mixture warm by placing the saucepan in a large pot or skillet filled with 1 inch of very hot tap water. Replace the water as it cools.
Working quickly so the mixture does not harden, use the 2 spoons, or lightly greased fingers, to drop small (1 heaping tablespoon) mounds of the cornflake mixture onto the wax paper. With lightly greased fingers, quickly form cornflake mounds into wreaths with holes in the centers. Immediately, while the wreaths are still sticky, decorate the wreaths with red-hots.
When wreaths dry, they may be strung with nylon string or gold ribbons as tree ornaments.
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