I saw Rachael make this a few years ago and finally got a chance to make it this year. It really was good but I had a hard time getting it out of the pan. Next time I might line the pan with foil.
Unsalted butter, softened
One 12-ounce package white chocolate morsels PLUS one cup
One 14-ounce can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
One 8-ounce can walnuts, plus more for topping (I used pecans)
1/2 cup raisins or dried currants (I used cranberries)
Candied red and green cherries (optional)
1. Grease an 8-inch round cake pan with softened butter (I will try wrapping in foil). Pour the white chocolate chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
2. Cover the empty condensed-milk can with plastic wrap and put it in the center of the round cake pan.
3. Stir the chips and milk until they melt together, about 3 minutes. Stir in the nuts and raisins. 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 and funky on top. Keep pushing the can back to the center if the fudge moves it away from there. 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 walnuts between the sprigs. (The fudge looks good left plain, too!)
4. Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.
In my opinion: This was super yummy. I will make it again each year. It would also make a great gift for neighbors, Sunday School teachers, dance teachers, anyone!
Yields 2 1/2 lbs