Saturday, December 15, 2007

Rachel Ray's 5 Minute Fudge Christmas Wreath Ring Recipe


If you caught Rachel Ray's repeat appearance on Oprah this week, then you watched her make her amazing 5 minute wreath and spoon it into a simple cake pan with a tin can in the center and suddenly create a Christmas Wreath Ring that took 5 minutes to make and about 1 hour to chill. The recipe is as follows:

Rachel Ray's 5 Minute Christmas Fudge

Ingredients:
1 12 ounce bag of semi-sweet chocolate morsels (white or dark)
1 cup butterscotch morsels
1 (14 ounce) can of sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
1 cup walnuts or large peanuts
1/2 cup currants or raisins
8 inch cake pan, lightly greased with softened butter
*Use a cake pan with a center opening if you have one. Otherwise use a regular round cake pan and place a plastic wrapped can (saved aside from the milk above) to create a center opening in the fudge wreath.
Candied red and green cherries
*for optional garnish

Directions:
1. Grease 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.
2. Cover the empty condensed-milk can with plastic wrap and put it in the center of the round cake pan.
3. Stir the chips and milk until they melt together, about 3 minutes. Remove from stove and stir in the 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.
*As Rachel says: "Let it be all bumpy and funky on top. Keep pushing the can back to the center if the fudge moves it away from there."
4. 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. (The fudge looks good left plain, too!)
5. Put the fudge in the fridge and chill until firm (about 1 hour.) Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula.
*If you are serving it, cut the fudge into thin slices.
*If you are giving it as a gift, wrap the entire wreath up into stiff decorated cellophane and tie with a big bow!
*If you can resist eating it all in one occasion..yes, I've frozen it and yes, it was still delicious!


*If you want to share it with others or use as your holiday gift..make smaller ones into tiny fluted tart or bundt pans. Makes awesome gifts. Wrap in cellophane and add a bow!

8 comments:

  1. Ohhh I just love fudge, great receipe. I am going to have fix this myself.

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  2. I am so glad you were thoughtful enough to copy this recipe down. I didn't, and was kicking myself for not. It sounds so good, but anything with Eagle Brand in it has to be good, lol.

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  3. That fudge looks great! Hmmm. No butterscotch morsels here. No red and green cherries at the regular stores but maybe the gourmet stores have some. That would be a fun dessert to bring to a party!

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  4. That fudge looks wonderful...but your hearts ornaments are even BETTER!! :> I LOVE them! Do you mind sharing how big they are and how you attached your ribbon at the top? :> Pretty please? LOL Happy Holidays!

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  5. Anonymous10:09 AM

    I have used this recipe for the second year. It makes a great dessert for the holiday and a wonderful hostess,christmas gift. Since is it so easy to make, even the little ones can lend a hand in helping make this treat. Thanks again Racheal, you make the work look easy!

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  6. Anonymous10:44 AM

    have you ever tried freezing the fudge? I'd like to make ahead and give for gifts

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  7. Anonymous5:36 AM

    I make this every year for Xmas for the last 4 years. I make tiny ones using shallow dishes for kids. It really does take only a few short minutes and it tastes great.

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Michele Bilyeu blogs "With Heart and Hands" as she journeys between Douglas, Alaska and Salem, Oregon.