Wednesday, December 10, 2014

Rachael Ray's 5-Minute Fudge Wreath

1 (12 ounce) bag semisweet chocolate chips
9 ounces (3/4 of a 12 ounce bag) butterscotch chips
1 (14 ounce) can sweetened condensed milk
1 tsp vanilla extract
8 oz pecan halves
8" cake pan, lightly greased with softened butter
red & green maraschino cherries, for garnish

Place a heavy pot on the stove & preheat it over low heat.  Add condensed milk first (save the empty can!),  then stir in chips.  Stir until chips are almost completely melted & combined.  Remove from heat, add vanilla, then nuts, and stir until combined.

Cover empty condensed milk can with plastic wrap and center it in the greased pan.  Spoon fudge into pan around can, making sure to recenter the can if it drifts.

The fudge will set up almost immediately.  Garnish can only be added in the first minute or two the fudge is in the pan, so work quickly.  Decorate your wreath with "holly" made from cut red & green maraschino cherries.  Remove can when fudge has set.  Chill fudge, covered, in the refrigerator.  When ready to serve, plate wreath & add a fabric bow if desired.

To freeze, cover pan with plastic wrap, then foil, and place pan inside a ziploc bag.  Remove air & seal bag.

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