from the kitchen of Niki
12 oz semi sweet chocolate chips
3/4 pkg of butterscotch chips
1 can sweetened condensed milk
1 tsp vanilla
walnuts
currants
Cook chocolate chips, butterscotch chips, milk and vanilla in heavy bottom pot on low heat, stir for 5 minutes until it melts. Add walnuts and currants. Grease round cake pan and place your empty, cellophane wrapped milk can in the middle. Pour in fudge around milk can to make a wreath effect. Put in fridge for 30 minutes. Decorate with green and red marrichino cherries.
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