Prep 5 mins
Cook 35 mins
Saw Rachael Ray and Oprah make this on an Oprah holiday party show. It took me 7 minutes, but who's counting! Try other variations such as the original Five-Minute Fudge Wreaths and Five Minute Goober and Raisinette Fudge Wreath - Rachael Ray.
- 3 cups white chocolate chips (1 12-ounce bag plus half of another)
- 1 (14 ounce) can sweetened condensed milk (save the can)
- 1 teaspoon pure vanilla extract
- 1 1⁄2 cups shelled natural pistachio nuts
- 1⁄2 cup dried sweetened cranberries
- candied red cherries
- candied green cherries, to decorate top (like holly)
- 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).
- 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).
- Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
- Stir the chips and milk until they melt together, about 3 minutes. Stir in pistachios and dried cranberries. 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.
- 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 pistachios between the sprigs.
- 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.
It just look AWESOME! what a great idea for a Xmas present!! Reading another cook review I came to the idea of pouring the fudge into my little silicon tree pan, refrigerate and unmold. Thank you very much for such a great recipe!
My son and I enjoyed this recipe for a change of pace, and it looked lovely on display beside the regular chocolate fudge too. Instead of pistachios, I toasted 1-1/2 cups of slivered almonds in a bit of butter just until they were starting to turn golden in places. Also, I added about 1 tsp. or orange extract. Adding a teaspoon of fresh orange zest would really help with the orange flavor if you like a cranberry-orange flavor, or you could also use the orange-essence cranberries. Just as a note, if you do not like the taste of sweetened condensed milk, you might not like this candy since it doesn't have the strong real-chocolate overtones to conceal that taste.The cranberry-orange flavor combined nicely here though, and the texture was quite smooth. (I posted a picture.)
This was fabulous! It looked amazing and I gave it as a gift wrapped in cellophane with a big bow. I am making another three to give as presents this Christmas. The only thing I changed to make the recipe more kid-friendly (my kids won't eat nuts or dried fruit) and cheaper to make is to coarsely chop some Oreo cookies and use them instead in the fudge. Double win!