I first saw this recipe featured on Oprah in January 2006 as Rachael Ray's Five-Minute Fudge Wreaths. After adjusting the recipe slightly (a horrible but necessary habit of mine!) and converting the measurements, I got started...and I haven't stopped. I can't believe I've made this recipe during Christmas for 6 years - and it is always a hit!
|Skor Toffee Bit fudge.|
12 oz Baker's semi-sweet chocolate squares (12 squares)
1 cup butterscotch chips
1 can sweetened condensed milk
1 tsp pure vanilla extract
- Place a piece of plastic wrap across a round cake pan and gently press to cover the inside of the pan. Set aside.
- Place chocolate squares and butterscotch chips in a microwave-safe glass bowl. Heat on high for one minute. Stir and heat on high for one more minute. Stir until completely melted and the chocolate and butterscotch is combined.
- Add condensed milk & vanilla to chocolate mixture, stir until combined. The fudge will start to set.
- Quickly wrap the outside of the empty condensed milk can with plastic wrap and place in the middle of the wrapped cake pan. Evenly distribute the fudge using a spoon or spatula around the can, pressing it down to fill any holes.
- Chill in the refrigerator for 30 minutes to set. Once set, remove from the cake pan and peel off bottom plastic wrap. Gently remove the wrapped can.
- Slice thinly and serve. Refrigerate remaining fudge.
|Ready for the refrigerator.|
|Chilled fudge ready to be sliced...and devoured!|
This fudge is the perfect treat to make during the holidays. You can easily slice off a few pieces if you have surprise guests, or bring some along to a friend's house. It really is too easy and too delish not to make!
|So, so good!|
1. Get creative with flavours. Try a pistachio and dried cranberry fudge (1/2 cup each ingredient), or a Skor toffee bit fudge (one full cup). Simply add these ingredients immediately after stirring in the condensed milk and vanilla.
2. You don't have to use a round cake pan, any glass or non-stick pan will do. Try a square or rectangle pan and cut the fudge into squares. Just make sure to use plastic wrap in any pan that you use.
3. Wrap the fudge in foil and store in the refrigerator for up to two weeks. Slice as needed.