A wreath on the door is a common sight at Christmastime -- but consider a wreath you can eat. Chocolate wreaths combine two favorite holiday traditions, candy and decorations. You can create a chocolate wreath out of homemade fudge. Or if you prefer a chocolate wreath you can actually hang up, make one out of store-bought candies.
Instructions
Homemade Fudge Wreath Base
1. Homemade fudge can be formed into a wreath shape.
Line the cake pan with foil; it should extend beyond the edges of the pan.
2. Pour sweetened condensed milk and both kinds of chocolate into the saucepan.
3. Wrap the milk can in plastic wrap, securing the wrap on top, and place the can in the center of the cake pan.
4. Heat the milk and chocolate in the saucepan on the medium-low setting until the chocolate is smoothly melted; stir constantly. This takes about five minutes.
5. Remove the saucepan from heat and immediately stir in the vanilla and salt.
6. Pour the fudge mixture into the cake pan, keeping the milk can centered. You may need a helper to secure the can as you pour.
7. Refrigerate the fudge until it is firm, at least four hours.
8. Remove the milk can and invert the fudge ring onto a cutting board, lifting it out gently by the aluminum foil.
Prepared Candy Wreath
9. Use small chocolate candies to cover a wreath blank.
Cover the wreath blank with aluminum foil.
10. Cut a piece of ribbon, about 10 inches long, and hot glue the ends to the wreath; this forms a loop for hanging.
11. Place the candies around the wreath, attaching each with a generous dollop of chocolate icing. Wait a few minutes, until the icing is secure, before filling in the second layer.
Decorating the Chocolate Wreath
12. Red candies and handmade fondant leaves make a chocolate wreath festive.
Knead green food coloring into the fondant until you reach the desired hue. If green is unavailable, combine blue and yellow, a few drops at a time, to achieve green.
13. Sprinkle the cutting board with confectioner's sugar. Wilton cake decorating suppliers recommends using cornstarch.
14. Roll out the green fondant to about 1/8 inch thick.
15. Cut out leaf shapes using a cookie or candy cutter, or freehand cut leaves with a paring knife. If the sugar has left the leaves with a white finish, brush them with water to make them shinier.
16. Place the fondant leaves on the fudge or candy wreath, and add red candies to simulate berries. Secure each decoration with a small dab of chocolate icing.
Tags: chocolate wreath, aluminum foil, chocolate icing, Chocolate Wreath, cutting board, fondant leaves, leaves with