Throughout my life I’ve been watching food shows. It started when I was little, back in the 70’s and the only food shows (gasp) available were Saturday mornings on PBS. That’s really where it all began for me. There would be no sleeping in on Saturdays as the shows were only on a couple of hours and could not be missed.
Fast forward and I will admit I enjoy Rachael Ray recipes from time to time, when she doesn’t use words like stoup and yumo. Let’s just get to cooking without all the catch phrases shall we?! In recent years, when my kids were little and still napped, I was able to watch a few cooking shows during the day here and there. I recall a few times Rachael would feature some of her favourite holiday recipes on one of Oprah’s Holiday Shows when Oprah was still on air. Nowadays I write so much I just don’t have time for daytime TV and I’m thankful for my PVR.
This fudge was one of the recipes she made on that show and I thought what a pretty idea to make as a gift to give. Never having been one to eat a lot of fudge (a crime, I know), I made it and it was delicious. More importantly it’s not very sweet, which is perfect as I do not enjoy overly sweet treats.
It’s become a family tradition now each year to make it early in the month of December. This fudge lasts for quite some time and it’s the perfect hostess gift.
- 2 1/2 cups semisweet chocolate chips
- 1 cup butterscotch chips
- 1 14 oz can sweetened condensed milk save the can
- 1 tsp vanilla extract
- 1 cup walnuts chopped or pieces
- ½ cup raisins or dried currants
- 1/2 cup candied red and green cherries
- 8 or 9 inch round cake pan
- In a medium saucepan over low heat add your chocolate and butterscotch chips, condensed milk and vanilla. Mix well, stirring often until melted.
- Meanwhile....spray cake pan with Pam. Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
- Stir your nuts and raisins into your saucepan mixture. Scoop the fudge into the cake pan spreading all around the plastic covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. 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. You can choose not to garnish at all and leave it simple.
- Put the fudge in the fridge and chill until set. Carefully remove the can from the fudge, then loosen the sides and bottom with a thin knife. Cut into thin slices to serve.