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Rachel Ray's Five Minute Fudge Recipe

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This recipe for Rachel Ray's Five Minute Fudge, by , is from The Pennington Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Codianni
Added: Wednesday, November 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 bag (12oz) semisweet chocolate morsels
9 oz (3/4 of a 12oz bag) butterscotch morsels
1 can (14oz) sweetened condensed milk
1 tsp vanilla extract
1 can (8oz) walnut halves
1/2 cup currants
8-inch cake pan, lightly greased with softened butter
Optional: Candied cherries, red and green, for garnish

Directions:
Directions:
Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined.

**Save the empty condensed milk can.

Stir in vanilla and remove fudge from heat. Add nuts and currants 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.


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. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

Number Of Servings:
Number Of Servings:
several
Preparation Time:
Preparation Time:
5 minutes -- seriously!
Personal Notes:
Personal Notes:
I love this recipe and it is way easy to make. When it's finished, you have a lovely holiday wreath. And, you can add all kinds of things to it: nuts, raisins, coconut -- because let;s face it, not everyone eat currants!

 

 

 

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