I can’t tell you how many years ago I discovered this recipe from Rachel Ray for a fudge shaped wreath that takes five minutes to make and gets rave reviews wherever I have brought it!  I was pleasantly surprised after making it the first time that it has become a staple in my house to make!

It is great to have around the house around the holidays but more important if you need to make something quickly to bring to someone it takes 5 minutes to make!  Did I mention once you start eating the fudge it is addictive?

The simple ingredients, many you might already have around the house or are easy to get and keep on hand make something delicious!  Give the recipe a try and let us know how you like it!

Five-Minute Fudge Wreath

Recipe courtesy Rachael Ray

Prep Time: 5 min

Inactive Prep Time: 5 min

Cook Time: 5 min

Serves: 32 servings (2 pounds)

Ingredients

• 1 (12-ounce) bag semisweet chocolate morsels
• 9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 (8-ounce) can walnut halves
• 1/2 cup (a couple of handfuls) currants
• 8-inch cake pan, lightly greased with softened butter
• Candied cherries, red and green, for garnish, optional

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.

Courtesy of the Food Network