Christmas Wreath Chocolate Mint Fudge
By Racheal Ray
CF ID: Suzanne
1 (12-ounce) bag semisweet chocolate morsels
5 ounces of chocolate mint morsels1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 cup of chopped walnuts
8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, and chopped walnuts for garnish
Melt chips and milk on low heat stirring constantly until chips are melted and milk combined.
Save the empty condensed milk can.
Stir in vanilla and remove fudge from heat.
Add walnuts and stir in immediately.
Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan.
Spoon fudge into pan around can, making sure to recenter can if it drifts.
Leave top bumpy.
The fudge will set up almost immediately.
Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly.
Decorate your wreath with "holly" made from cut candied red and green cherries.
Use nuts as the branches for decor.
Chill covered in the refrigerator and slice fudge very thin when ready to serve.
Note: Can substitute any flavor or morsel desired, butterscotch, peanut butter, etc. Sometimes I add about 6 ounces of crunchy peanut butter. Different nuts are good too, especially pecans and or coconut. Add raisons and or mini marshmallows for a rocky road fudge. Have fun and enjoy!
Racheal Ray is very famous for her 30 minutes meals. She created this fudge recipe for Oprah for one of her shows last Christmas. It was a big hit again this year. Her's is my favorite fudge for taste and texture and because it is SO easy to make.