RACHAEL RAY FIVE MINUTE FUDGE RECIPES

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:

• Heat an enamel Dutch oven over medium low heat. Add the condensed milk, semisweet chocolate, butterscotch chips and vanilla. Stir until the chocolate melts, then add the walnuts, bacon, pretzels and chips to the fudge, reserving some for topping. Stir to combine.Line an 8 or 9 inch square pan with parchment paper and butter the sides or, to make the fudge in the form of a wreath, butter a round cake pan, wrap the empty container of condensed milk with buttered plastic wrap, and place it in the center of the pan.Use a rubber spatula to spoon the fudge into the pan and leave it bumpy on top. Sprinkle the reserved potato chips, walnuts, bacon and pretzels all over the top allowing them to adhere to the fudge. Cool the fudge in fridge for 30 minutes. Slice 1/4 inch thick in 3 inch wide pieces.© 2019 Ray Marks Co. LLC. All rights reserved.