Rice Krispies are at the heart of these beautiful toffee crispy wreaths for Christmas - give them as a gift to someone special.
Ingredients
- 150g chewy toffees
- 50g butter, plus extra for greasing
- 200g marshmallows
- 150g Rice Krispies
For the decoration
- 20 dried cranberries
- White writing icing (we used Supercook’s, from Sainsbury’s)
- 1 metre patterned ribbon, cut into 10
Method
- 1. Put the chewy toffees into a large bowl with the butter. Microwave on high (900W) for 3 minutes. Remove the bowl from the microwave using oven gloves. Stir the mixture with a wooden spoon, then tip in the marshmallows – but don’t stir again. Microwave on high (900W) for 1 more minute, then stir quickly to mix together. Add one-third of the Rice Krispies and mix in well. Add the rest of the Rice Krispies in 2 batches, stirring well after each addition. Set aside until cool enough to handle.
- 2. Rub some butter around the inside of a 10cm ring mould. Take a handful of the toffee crispy mixture and press it into the mould. Press down firmly with the palm of your hand, then twist it and upturn it onto a sheet of baking paper to release from the mould. Repeat with the rest of the mixture to make 10 rings (or shape with your hands – see tip).
- 3. Stick 2 dried cranberries onto each wreath with some writing icing. Tie a bow with 1 length of ribbon and affix to the wreaths with writing icing. Wrap in cellophane to give them as a gift.
Chef's tip
We used 10cm rum baba moulds (from kitchenware shops) to make the wreath shapes. Alternatively, shape into wreaths with damp hands. The toffee mixture is extremely hot, so don’t let young children handle it.