Christmas Wreath Fudge

• Gluten free

• Baking & Spices

  • 1 bag Milk chocolate chips
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 8 oz Nuts walnuts

• Dairy

  • 1 can Condensed milk, sweetened

• Desserts

  • 1 cup Butterscotch chips
  • 1 Candies, Red and green
  • 2 cups Marshmallows

Found on jeanniestriedandtruerecipes.com

Ingredients

• 1 bag of milk chocolate chips (12 ounces)
• 1 cup butterscotch chips
• 1 can sweetened condensed milk (14 ounces)
• 1 teaspoon vanilla extract
• 8 ounces chopped nuts walnuts
• 2 cups marshmallows
• Red and green candies, for garnish if desired

Directions

• Before starting, cover 8 or 9 inch cake pan with foil. Place chocolate and butterscotch chips into a medium sized pot with the sweetened condensed milk on the stovetop. On low heat, melt the chocolate and butterscotch chips and combine with the sweetened condensed milk until it is smooth. Stir often. Save the empty condensed milk can and cover in foil. Place the can in the center of the covered cake pan. Stir in the vanilla and remove pot from the heat. Add in the nuts and marshmallows and stir in immediately. Quickly spoon into prepared cake pan around the covered sweetened condensed milk can, keeping the can in the center. If adding garnish, add it right away as the fudge will set very quickly. Chill in the refrigerator for 3-4 hours or until the fudge sets. Serve fudge in small slices. Store fudge covered either in the refrigerator or at room temperature.