Friday, December 12, 2008

Caramel Symphony Fudge

picture coming soon

This is the most delicious fudge I've ever had. Kaycie came home with a few pieces from young women's on Wednesday night and I called her leader the next day for the recipe. It is smooth, creamy and delicious.

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.

1 comment:

Holly said...

I made these to go with my holiday treats. Absolutely delicious! Thanks for sharing your recipes!