This simple fudge recipe is one of the best I’ve found. Funny, now that I look at my recipe – printed off the internet – I realize that I have been making this fudge for 6 years! The date says 12/1/2005. Wow. That makes me feel old.
Anyways, I happened to be watching The Oprah Winfrey Show one day, back when my only child at the time was still young enough to take afternoon naps, and Rachael Ray was the guest. She had prepared all sorts of crowd-pleasing foods for holiday parties. I could not believe how easy Rachael Ray made it look to make this fudge. No worrying about whether the sugar had completely dissolved? No temperature taking? Really?!? So, later that day, I went to the Oprah website and printed off the recipe. The rest is history! Trust me, if you take this fudge to your next holiday party, it is bound to be a big hit!
Rachael Ray’s Five-Minute Fudge
12 ounce package semisweet chocolate chips
1 cup butterscotch chips
14 ounce can sweetened condensed milk
1 tsp pure vanilla extract
8 ounce can walnuts (optional)
1/2 cup raisins (optional)
Grease a 8×8 pan or glass dish 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. Stir the chips and milk until they melt together, about 3 minutes.
Stir in nuts and raisins, if desired.
Scoop the fudge into pan.
Put in fridge to chill until firm. Cut and enjoy!
I like making this basic, simple recipe. I do not add any raisins or nuts because my kids just like plain, good old fudge with nothing else in it, thank you. However, Rachael Ray offers this variation:
Chunky Chocolate Fudge Wreath
Follow recipe above, saving the condensed milk can. Cover the can with plastic wrap and put it in the center of a greased 8-inch round cake pan. 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. 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 and garnish with walnuts between the sprigs. Once fudge has chilled and is firm, remove the can from the center, loosen the sides and bottom of the fudge with a spatula, and place on plate. Cut into thin slices to serve.
She also has recipes for a White Chocolate Wreath with Pistachio and Cranberry, and a Goober and Raisinette Wreath! All of these sound heavenly to me, but I have never tried them.
White Chocolate Wreath with Pistachio Nuts
Substitute a 1 1/2 ounce bag plus 1 cup of white chocolate chips for the semisweet chocolate chips. Use shelled natural pistachio nuts instead of walnuts, and substitute 1/2 cup dried sweetened cranberries for the raisins.
Goober and Raisinette Wreath
Swap butterscotch chips for peanut butter chips. Swap large whole peanuts for walnuts. Swap 1/2 cup large raisins for small raisins used in original recipe.
I decided to do a little sleuthing and see if this recipe is still on the internet anywhere. A-ha! I did, in fact, find the exact same recipe on the Rachael Ray website, even after all these years. Check it out at http://www.rachaelray.com/recipe.php?recipe_id=824. She even has a lovely picture of the fudge wreath, but instead of candied cherries she has decorated it with gumdrops. How cute!
Well, some day I will make fudge that fancy. For now, I’ll take what I can get.
Until next time,