Friday, December 14, 2012
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