Rachael Ray Fudge
That fudge recipe is so easy!! In a skillet or saucepan (I always used a medium size skillet/frying pan) Melt over medium heat:
* 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)
Preparation
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. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.
Cover empty condensed milk can with plastic wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to center the can if it drifts.
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. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be
garnished with a pretty fabric bow when serving.
Jessica's notes:
I did it this way too but found that I never gave anyone a whole wreath but instead always cut it up, so whatever you want to do is fine, it just needs to set in the fridge until it's hardened, as I recall it only took 20-30 mins. The prep should only take you like seriously five minutes! Also, around the holidays you'll notice flavors mixed in with the chocolate chips like mint, it's fun to experiement with those too, I never made a bad batch!
Chill covered in the refrigerator and slice fudge very thin when ready to serve – a little goes a long way!