Fudge Ring

Ingredients

• 10 servings butter 
• 1 cup butterscotch topping 
• 1.3 cups m&m candies 
• 12 oz milk chocolate chips 
• 1 pinch salt 
• 14 oz condensed milk sweetened canned
• 0.5 cup crème-filled chocolate sandwich cookies crushed ( 5 cookies)
• 1 teaspoon vanilla extract 

Equipment

• sauce pan
• knife
• plastic wrap
• cake form
• aluminum foil
• springform pan

Directions

1. Combine first 3 ingredients in a saucepan, reserving condensed milk can. Cook over medium-low heat until all morsels melt, stirring often.
2. Remove from heat; stir in vanilla and salt. Cool slightly (about 15 minutes).
3. Meanwhile, grease an 8" round cake pan or springform pan with butter. Line pan with 2 pieces of plastic wrap, overlapping edges and smoothing out any wrinkles. Wrap empty condensed milk can with aluminum foil, smoothing out wrinkles; place in center of cake pan.
4. Stir 1 cup candies and crushed cookies into fudge; spread fudge in cake pan, holding can firmly in center. (A second pair of hands is a big help here.)
5. Sprinkle remaining 1/4 cup chocolate candies over fudge, gently pressing candies into fudge. Cover and chill until firm (about 2 to 3 hours).
6. To unmold, carefully loosen edges with a sharp knife, and remove can from center of fudge. Carefully invert fudge onto a plate. Invert again on a serving plate or cardboard cake round for gift giving.
7. Cut fudge into thin slices to serve.
8. Note: For an easy gift giving "platter," we wrapped a cardboard cake round with wrapping paper.