Sunday, December 25, 2011

Fudge Wreath (Christmas Baking)

Adapted from Rachel Ray

1 1/2 cups semi sweet chocolate chips
1 cup + 3 tablespoons butterscotch chips
300ml can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
4 tablespoons chopped walnuts
3 tablespoons currants

1. Grease 8" round pan (or a pie take out container) with butter, set aside. Place chocolate and butterscotch chips in heavy pot, along with sweetend condensed milk. Clean and wrap milk tin with plastic wrap and place in center of buttered pan.
2. Place pot over low heat, stirring mixture constanly-occasionally until chips have melted (this will take awhile over low heat). Once everything is melted and nicely combined, stir in vanilla and remove from heat.
3. Stir in walnuts and currants. Evenly spoon mixture into prepared pan, working quickly before fudge sets.
4. Cover with plastic wrap and chill in fridge 2-4 hours until fudge has set. Remove can and then turn out fudge wreath onto serving plate. Decorate as desired then serve & enjoy!

Store leftover fudge in an airtight container in the fridge, separating layers with wax or parchment paper.






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