This recipe for Fudge Scotch Ring, by Lisa Smith, is from 194th LRS Receipe Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Line the bottom of a 9 inch pie pan with a 12 inch square of foil. Place a custard cup in center of pan. Place walnut halves around custard cup, forming a 2 inch wide ring; set aside.
Combine chocolate and butterscotch morsels and sweetened condensed milk in the top of a double boiler; place over hot (not boiling) water. Stir until morsels have melted and mixture begins to thicken. Remove mixture from heat; stir in chopped walnuts and vanilla. Chill about 1 hour.
Spoon chocolate-butterscotch mixture in mounds over walnuts halves; remove custard cup. Decorate with candied cherries.