Fudge
Rachael Ray
1 bag semisweet chocolate morsels (12 ounces)
9 ounces butterscotch morsels (3/4 of a 12 ounce bag)
1 can sweetened condensed milk (14 ounces)
1 teaspoon vanilla extract
1 can or package of walnut halves (8 ounces)
1/2 cup currants (a couple handfuls)
8-inch cake pan, lightly greased with softened butter
Candied red and green cherries, for garnish (optional)
Place a heavy pot on the stove and pre-heat it over low heat. Add chocolate and butterscotch morsels and milk and stir until morsels are melted and milk is combined. Stir in the vanilla and remove the fudge from heat. Add the nuts and currants and stir in immediately.
Spoon fudge into pan. The fudge will set up almost immediately. Garnish can only be added in the first minute or two that the fudge is in the pan, so work quickly. Chill covered in the refrigerator