Fudge is one of those holiday traditions that
just makes your mouth water.
This fabulous fudge is our family's favorite - not too
sweet, little bits of toffee crunch and the best part -
very easy to make.
It only improves with time - ripens - and gets creamier
If you still need a last minute gift or want to create another
treat for the family, you might try this one.
Package it up with some pretty paper and you
have a wonderful gift.
Symphony Fudge Recipe
2 C. half and half
4 C. sugar
1 C. butter - room temperature
24 oz. Symphony Candy bar with toffee
In 5 quart heavy saucepan, heat the half and half and sugar
and bring to a boil. Stir well. Cover with lid to let the sides
steam for about 2 minutes. Be careful that it doesn't boil
over. Continue heating and stirring until the mixture reaches
YOU MUST CALIBRATE YOUR THERMOMETER!
Water should boil at 212 degrees. That works if you live
at sea level. Some don't, so boil a pan of water and see
what temperature it is at a rolling boil. Mine is about 200,
so I need to subtract 12 degrees off of the 238. If you don't
calibrate and your thermometer is off, you candy will never
When it reaches 238, place the 2 cubes of butter in the
hot mixture and let sit undisturbed while the butter melts.
Meanwhile, in a large bowl break up the 24 oz. of candy
bar. When the butter has melted pour the sugar mixture
over the candy bars. Stir the mix with a spoon until the
chocolate is melted.
Pour into a greased or parchment lined 9x13 inch pan.
Let cool. Sometimes the mixture will appear greasy
at first, once it cools for a couple of hours in the fridge
that disappears. Cut it into squares while it is cold
with a knife that has been dipped in hot water and
Just look at that bowl filled with Symphony candy
bars - try not to eat too much of it!
For a special presentation, put individual pieces into
I will be bringing this fudge to