Friday, December 14, 2012

Symphony fudge

4 cups sugar
2 cups whipping cream
2 sticks butter (no margarine)
16 oz. chopped Symphony candy bars (I used the almond and toffee chip kind)

In a large saucepan, mix the sugar and whipping cream. Bring to a boil and boil for one minute. Add the two sticks of butter and continue cooking. Boil mixture until it reaches 230 degrees on a candy thermometer. Remove from heat and stir in chopped Symphony bars until melted and smooth. Beat mixture with an electric mixer for 2-3 minutes. Pour into a greased 13x9 pan. Allow to harden and cool. Remove block of fudge from pan and cut into squares. Can refrigerate if desired.

* I found that this needs to be refrigerated or it gets too soft. I had a hard time reading 230 degrees though I may cook a tad longer next time. But this is an amazing fudge recipe

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Wednesday, December 12, 2012

Chocolate tools

So my boys will be 5 on Friday!!! I can't believe how fast the time has flown by. They are really into construction everything so we are doing a construction themed party. I found tool molds on amazon for way cheap and just used milk chocolate chips. I love how they turned out. They had hard hats too but they use tons of chocolate and are way too solid and too much chocolate. Anyways the boys love them.

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Monday, December 10, 2012


First Melt 1 C. butter in a large saucepan

Then add 2 1/4 C. Brown sugar

Stir until all the sugar is combined

Add 1 C. Light Corn Syrup

add 1 can sweetened condensed milk stirring constantly

stir until combined

continue stirring constantly. you will notice the color changing

 Cook until a firm ball stage. it really depends on where you live and how soft you want. I do mine 250 that gives you a really soft almost melt in your mouth type....the other day i did 252 and got a soft chewy kind. we liked both. however my 11 year old likes the softer one (she has braces so that may be why)
add 1 tsp vanilla the last 4 min or so. i usually add it about 5 degrees to what I want it to


 pour into a 9x13 GREASED pan. I have been using a 11X13 pan for mine

 Cool - I stick mine in the fridge for 1-2 hours
then cut into squares

Then get your 11 year old to help wrap them in wax paper
*I didnt use salt because my butter is salted :)

Another fun variation is do dip in chocolate after cutting the squares


1 C. butter
2 1/4 C. brown sugar
1/8 tsp salt
1 C. light corn syrup
14 oz sweetened condensed milk
1 tsp vanilla

Melt butter; add brown sugar and salt mixing well. Stir in corn syrup. Gradually add milk. stirring constantly. Cook and stir over medium heat until reaches firm ball stage (245-252) This will take 10-15 minutes. Add vanilla last 5 minutes. Pour into greased 9x13 pan. Let cool. Cut into squares and wrap in wax paper.

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