5 Minute Fudge Wreath Rachael Ray Recipes

Steps:

• Butter 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.
• Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
• Stir the chips and milk until they melt together, about 3 minutes. (Make sure fudge is warm, smooth and shiny--warm enough that it won't set up instantly when you stir in the cooler nuts and raisins). Stir in 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. Let it be all bumpy on top. If the fudge moves the can off center, move it back in place.
• 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.
• Put the fudge in the refrigerator and chill until firm (about a half hour). Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.

Steps:

• Grease a round cake pan to prevent it from sticking.
• Place your wrapped can in the middle.
• Pour your chips, vanilla and sweetened condensed milk in a pan.
• Heat on low till it melts.
• Add your raisins and walnuts stir till well blended. This will stick to your pan and burn if not stirred consistently.
• Pour your fudge into the cake pan around the can making sure your can stays in the middle of your cake pan.
• Allow the top to stay all bumpy.
• Cut your green candied cherries in half and use the red and green cherries to make holly on the top of the fudge. You can also use the red and green M&M's for the holly. Use a pill splitter to cut the green M&M's in half for the leaves and the red ones I make sure you can see the 'M' on them.
• Place in the fridge till it cools hard and take it out of the pan wrap in cellophane to give as a gift.

Steps:

• Heat a griddle pan over medium heat. Cut 4 thick slices of cinnamon raisin bread. Butter both sides of the bread slices with softened butter. Grill bread until brown and crispy on both sides, 2 minutes on each side.
• While bread grills, in a small saucepot, heat sweetened condensed milk or reduced fat sweetened condensed milk over medium low heat for 4 minutes. Remove from heat and stir in brandy.
• Cut each grilled slice of bread into quarters and pile into 4 dessert cups. Top bread with a few spoonfuls of hard sauce of sweetened condensed milk and brandy and a generous swirl of whipped cream. Garnish cream with a sprinkle of nutmeg and serve.

Steps:

• 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.

Steps:

• Cut each donut in half across, then into quarters. You are making 4 sections of donut, each section halved.
• Use a small scoop and place a ball of ice cream on half of the pieces of donuts. Top each scoop with remaining donut pieces. The result should resemble 16 small ice cream filled puffs.
• Remove lid of the hot fudge and microwave on high 20 seconds. Stir and drizzle over the pro-quick-erols. Serve immediately.

Steps:

• Pour the chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low. (Stir occasionally while you prepare pan).
• Butter an 8-inch round cake pan with softened butter. (I found it easier to remove from the pan if you lined bottom with parchment paper and buttered the sides).
• Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
• Stir the chips and milk until they melt together, about 3 minutes. (Make sure fudge is warm, smooth and shiny--warm enough that it won't set up instantly when you stir in the cooler nuts and raisins). Stir in peanuts 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. Let it be all bumpy on top. If the fudge moves the can off center, move it back in place.
• 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 peanuts between the sprigs.
• Put the fudge in the refrigerator and chill until firm (about a half hour). Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula (you won't need to do this if you took my advice about the parchment paper!). Cut the fudge into thin slices to serve.

Steps:

• Lightly grease a 8-inch cake pan with softened butter.
• 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, as a little goes a long way.