Easy Fudge Wreath

18 Servings
Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes

Easy Fudge Wreath is the perfect recipe to serve at a holiday party. Creamy, chocolate fudge is shaped into a Christmas wreath with decorative toppings.

This Easy Fudge Wreath is the perfect homemade Candy Recipe to share with a group. Instead of individual pieces of Chocolate Fudge, it’s all made into one round piece that you can slice to serve. The pretty presentation and festive toppings make it perfect to serve over the holidays!

Easy Fudge Wreath served on parchment paper at holiday table.


This creamy fudge recipe only requires 5 minutes of work to get ready. It’s so easy that you’ll be shocked just how delicious it is! Five-Minute Fudge Wreath is made in just a few steps in the microwave. After a couple of minutes of hands-on work all you have to do is put the wreath-shaped fudge in the fridge to set. It’s as easy as it is festive, fun, and delicious.

Collage of ingredients and steps to make Easy Fudge Wreath

Along with how easy this Five-Minute Fudge Wreath is, it’s also wonderfully rich and creamy. The classic chocolate fudge gets caramel flavor added with a couple of handfuls of butterscotch morsels to the creamy mixture. If you’re only serving the fudge to adults, you can also stir in some cognac for even more flavor.

Collage of steps to make Easy Fudge Wreath.

Of course, you can use this same wreath shape to make any fudge recipe look more festive. Feel free to try it on Chocolate Walnut Fudge, Orange Fudge, or Peppermint Fudge. Just prep the fudge recipe as usual, then pour it to make the wreath shape and decorate how you want.

This Fudge Wreath is decorated with walnuts and candied fruit. If you want to keep to holiday colors, you can usually find Christmas candied fruit packages with just red and green cherries. For more wreath decorations try adding holly sprigs or even topping it off with a fabric bow that you remove before cutting.

Easy fudge wreath sliced and ready to be served on a holiday table..



  • Prep: Make sure to line your baking sheet with parchment paper so that the fudge doesn’t get stuck in the pan.
  • Microwave: Add the chocolate chips and condensed milk to a microwave-safe bowl and heat it for 1 minute. Stir them together until smooth. Add in the cognac, vanilla, and butterscotch chips then stir until creamy. The cognac is optional. You can leave it out if you don’t want alcohol in the fudge. Microwave for another 30 seconds or more if needed. Stir the mixture until smooth. Add in the chopped almonds and ¾ cups of walnuts.
  • Stovetop: You could also prep the fudge ingredients on the stovetop. Put a medium saucepan over medium-high heat and add the condensed milk and chocolate chips. Stir until chips melt into the milk. Add your other ingredients and bring the heat down to low. Once they’re melted and stirred smooth, remove the fudge from heat and add in the chopped nuts.
  • Shape: Use your empty condensed milk can to make the center of the wreath. Wrap it in plastic wrap and put it in the center of your baking sheet. Pour the prepared fudge around the can in a circular shape. Top it off with the remaining walnuts and candied fruit. Arrange the red and green pieces to look how you want on the wreath. Then put it in the fridge to chill until it’s firm. Take the can from the wreath, and move it to a serving tray.

Sliced Easy Fudge Wreath served on parchment paper at holiday table.


  • Chocolate: Instead of using semisweet chocolate chips, you could use milk chocolate, dark chocolate, or white chocolate.
  • Peanut Butter: To make a Peanut Butter Fudge Wreath replace the butterscotch in the recipe with ½ cup of peanut butter. Make up for the rest of the missing butterscotch with more chocolate chips.
  • Add-ins: There are plenty of mix-ins you can add to the original recipe for Five-Minute Fudge Wreath. Try ½ cup raisins, pecans, dried cranberries, or dried cherries. You can also decorate the fudge with festive sprinkles, drizzled melted chocolate, or powdered sugar.



  • Serve: You don’t want to leave the Fudge Wreath at room temperature for more than 2 hours.
  • Store: To store the wreath put it in an airtight container or wrap in cellophane. It will stay good in the fridge for up to 2 weeks.
  • Freeze: You can also wrap the fudge tightly for up to 3 months. For more easy storage you can break up the leftovers into squares and put them in a Ziploc bag separated by parchment paper.

Easy Fudge Wreath served on parchment paper at holiday table.

Pin this recipe now to remember it later

Pin Recipe

Easy Fudge Wreath

Easy Fudge Wreath is the perfect recipe to serve at a holiday party. Creamy, chocolate fudge is shaped into a Christmas Wreath with decorative toppings.
Yield 18 Servings
Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 2 cups semi-sweet chocolate chips
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon cognac , optional
  • 1 1/2 cups butterscotch chips
  • 1 cup walnut halves , divided
  • 1/2 cup almonds , chopped
  • 1/2 cup candied fruit mix


  • Line baking sheet with parchment paper.
  • Add the semi-sweet chocolate chips and condensed milk to a microwave-safe bowl and microwave for 1 minute.
  • Stir well.
  • Add in cognac (optional), vanilla extract, and butterscotch chips and stir well until creamy.
  • Microwave for 30 seconds more if needed until smooth.
  • Stir in chopped almonds and ¾ cups of the walnuts.
  • Wrap the empty sweetened condensed milk can in plastic wrap and place in the center of the baking sheet.
  • Add the fudge around the can in a wreath shape.
  • Top with the remaining walnut halves and candied fruits.
  • Chill until firm before serving.
  • Remove the can and place wreath on serving tray for slicing.


Calories: 330kcal | Carbohydrates: 42g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 89mg | Potassium: 252mg | Fiber: 3g | Sugar: 34g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg

Collage of Easy Fudge Wreath displayed on a holiday table.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.