To make the Rachael Ray fudge recipe, combine sweetened condensed milk, chocolate and butterscotch chips, nuts and vanilla. The presentation of the fudge is a wreath shape that is made by spooning or pouring the warm fudge into a prepared cake pan with an empty can placed in the center. The wreath is then garnished with red and green cherries.
Start with a heavy saucepan placed on low heat. Add 1 14-ounce can of sweetened condensed milk, 1 12-ounce bag of chocolate chips and 9-ounces of butterscotch chips to the saucepan, and stir constantly until the chips have melted.
While the chips are melting, butter a round cake pan and cover the empty sweetened condensed milk can with plastic wrap. Place the wrapped can in the center of the pan.
Stir 1 teaspoon of vanilla or vanilla extract into the melted chips, and remove the pan from the heat. Add 1/2 cup of chopped currents and 1 8-ounce can of chopped walnuts. Stir until well combined and immediately spoon or pour into the prepared cake pan, keeping the empty can centered. Garnish with candied cherries before the fudge sets. Cover and chill the fudge in the refrigerator until ready to serve, or give it away as a gift.