Five Minute Goober and Raisinette Fudge Wreath - Rachael Ray

Total Time
40mins
Prep
5 mins
Cook
35 mins
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Ingredients

Nutrition
  • 1 (12 ounce) package semi-sweet chocolate chips
  • 1 cup peanut butter chips
  • 1 (14 ounce) can sweetened condensed milk (save the can)
  • 1 teaspoon pure vanilla extract
  • 1 cup whole large peanuts (peeled Virginia peanuts are a great choice, original recipe calls for 1-1/2 cups, but it seemed to b)
  • 12 cup large raisins
  • candied red cherries
  • candied green cherries, to decorate top (like holly)

Directions

  1. 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).
  2. 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).
  3. Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
  4. 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.
  5. 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.
  6. 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.
Most Helpful

5 5

This was the "belle of the ball" on the dessert table this year for Christmas. It was so easy to make and then to have that kind of presentation was just really cool. Oh - really tasty too! Thanks for sharing this recipe - Rachel Ray is the guru of yum and easy!

5 5

Have made this often,love it,have also used white chocolate chips with red and green cherries for christmas.

5 5

I can't believe something this easy to make is SO good! I used 12 oz. semi-sweet chocolate chips and 1 cup white chocolate chips. I also added raisins and pecans. Thanks for such an easy and delicious recipe!