5 Minute Fudge Wreath Rachael Ray Recipes

5-MINUTE FUDGE WREATH

Steps:

• Grease a 8-9 inch cake pan
• Add all chips, milk, vanilla to large heavy pot over low heat, melt, add currants and walnuts
• Wrap the empty condensed milk can with plastic and place center of pan, fill pan with fudge
• Do not smooth the top - let the wreath be bumpy and irregular in surface
• Decorate with cut red and green cherries to look like holly bunches and chill
• Remove from pan, remove can, platter and serve in very thin slices

5 MINUTE FUDGE WREATH - RACHAEL RAY

Steps:

• Grease a round cake pan to prevent it from sticking.
• Place your wrapped can in the middle.
• Pour your chips, vanilla and sweetened condensed milk in a pan.
• Heat on low till it melts.
• Add your raisins and walnuts stir till well blended. This will stick to your pan and burn if not stirred consistently.
• Pour your fudge into the cake pan around the can making sure your can stays in the middle of your cake pan.
• Allow the top to stay all bumpy.
• Cut your green candied cherries in half and use the red and green cherries to make holly on the top of the fudge. You can also use the red and green M&M's for the holly. Use a pill splitter to cut the green M&M's in half for the leaves and the red ones I make sure you can see the 'M' on them.
• Place in the fridge till it cools hard and take it out of the pan wrap in cellophane to give as a gift.

FIVE MINUTE GOOBER AND RAISINETTE FUDGE WREATH - RACHAEL RAY

Steps:

• Pour the chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low. (Stir occasionally while you prepare pan).
• Butter an 8-inch round cake pan with softened butter. (I found it easier to remove from the pan if you lined bottom with parchment paper and buttered the sides).
• Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
• Stir the chips and milk until they melt together, about 3 minutes. (Make sure fudge is warm, smooth and shiny--warm enough that it won't set up instantly when you stir in the cooler nuts and raisins). Stir in peanuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. If the fudge moves the can off center, move it back in place.
• Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with peanuts between the sprigs.
• Put the fudge in the refrigerator and chill until firm (about a half hour). Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula (you won't need to do this if you took my advice about the parchment paper!). Cut the fudge into thin slices to serve.

FIVE-MINUTE FUDGE WREATHS

Steps:

• Butter an 8-inch round cake pan with softened butter.
• Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
• Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
• Stir the chips and milk until they melt together, about 3 minutes. (Make sure fudge is warm, smooth and shiny--warm enough that it won't set up instantly when you stir in the cooler nuts and raisins). Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. If the fudge moves the can off center, move it back in place.
• Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
• Put the fudge in the refrigerator and chill until firm (about a half hour). Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.