From Denise Ledden
1 (12-oz.) bag semisweet chocolate morsels
9 ounces (3/4 of 12-ounce bag) butterscotch morsels
1 (14-oz.) can sweetened condensed milk
1 tsp. vanilla extract
1 (8-oz.) can walnut halves
1/2 cup (a couple of handfuls) currants
8-inch cake pan or mold, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional
Place heavy pot on stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.
Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.
The fudge will set up almost immediately. Garnish can only be added in the first minute or two that the fudge is in the pan, so work quickly. Decorate wreath with “holly” made from cut candied red and green cherries. A wreath left plain can be garnished with pretty fabric bow when serving. Chill covered in refrigerator and slice fudge when ready to serve.