Rachel Ray’s 5 min. Fudge on Oprah (With images) Rachael ray fudge

Rachael Ray 5 Minute Fudge recipe by Kathleen Odle, is from The Hubler

I first saw this Five Minute Fudge Wreath on the Rachel Ray Show several years ago, and every year we make several to give away!. What You Need. Elevate your Five-Minute Fudge Wreath by infusing it with your favorite flavors! Swap out traditional chocolate chips for white chocolate, butterscotch, or mint chips, and experiment with toppings like crushed nuts, colorful sprinkles, or dried fruits.

Easy Homemade Chocolate Fudge just 4 simple ingredients, and it only

Directions. Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low. 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.

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Preparation. Grease a 8-9 inch cake pan. Add all chips, milk, vanilla to large heavy pot over low heat, melt, add currants and walnuts. Wrap the empty condensed milk can with plastic and place center of pan, fill pan with fudge. Do not smooth the top - let the wreath be bumpy and irregular in surface. Decorate with cut red and green cherries.

5Minute Fudge Wreath Recipe Rachael Ray Show

Directions. 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.

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Directions. Watch how to make this recipe. 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.

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FULL RECIPE BELOW + SHOP THE VIDEOGet all the Rachael Ray products you see in this video here: https://amzn.to/32Cd3iV-----5-MINUTE UPSTATE FUDGE INGREDIENTS.

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Preparation. Line a 9-by-13-inch pan with foil or parchment paper and grease the bottom and sides with one of the choices listed. Set aside. Combine the sweetened condensed milk and butter in a medium saucepan and bring to a boil over medium-high heat, stirring continuously until the butter is melted. Remove from the heat, add the chocolate and.

Fabulous 5Minute Fudge Wreath Recipe Rachael ray fudge recipe, 5

Serves: 8-10. Grease a 8-9 inch cake pan. Add all chips, milk, vanilla to large heavy pot over low heat, melt, add currants and walnuts. Wrap the empty condensed milk can with plastic and place center of pan, fill pan with fudge. Do not smooth the top - let the wreath be bumpy and irregular in surface. Decorate with cut red and green cherries.

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How to Make 5-Minute Microwave Fudge. A microwave may be used to melt the chocolate. Combine the chips and the sweetened condensed milk in an uncovered microwave-safe bowl. Microwave for 1 minute—stir completely. Continue to cook and stir every 20 seconds until the mixture comes to gather smoothy—do not overcook.

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Place a medium heatproof glass bowl on top of the saucepan to make a double boiler. Place the double boiler over medium heat. Add the butter, chocolate and sugar to the glass bowl and melt, stirring occasionally, until smooth. Remove from heat and let cool. Once the chocolate mixture is cool to the touch, but still a bit warm, whisk in the eggs.

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Rach shows how to make her mom's 5-minute fudge wreath for the holidays!

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Cover the pan with plastic wrap and freeze for at least 2 hours before serving. For the hot fudge sauce, heat the cream in a small saucepan. When the cream just begins to bubble, remove from the heat and add the chocolate chips, brown sugar, corn syrup, cocoa powder, vanilla and salt. Whisk until smooth. Serve immediately or reheat as necessary.

Easy 5 Minute Fudge 101 Cooking For Two

directions. 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).