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1
Grease an 8-inch round cake pan with softened butter.
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2
Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan.
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3
Put the pan on the stove and turn the heat to low.
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4
Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
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5
Stir the chips and milk until they melt together, about 3 minutes.
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6
Stir in nuts and raisins.
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7
Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape.
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8
Let it be all bumpy on top.
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9
Keep pushing the can back to the center if the fudge moves it away from there.
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10
Cut the red cherries in half with scissors and the green cherries into quarters.
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11
Use the green pieces to make leaves and the red to make holly berries.
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12
Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts (optional) between the sprigs.
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13
Now move the can around a little to make sure it is loosen.
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14
Put the fudge in the fridge and chill until firm.
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15
Remove the can from the center (this is where you will thank yourself for loosening it up earlier), then loosen the sides and bottom of the fudge with a spatula OR hold the pan in warm water (careful not to let it overflow into the pan!)
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16
for about 1 or 2 minutes, or until fudge loosens.
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17
Carefully remove from pan and place on serving platter.
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18
Cut the fudge into thin slices to serve.
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19
To give the wreath as a gift-wrap in cellophane and secure with a bow or ornament.
