This recipe for Symphony Fudge, by Karen Hansen, is from The Logan 12th Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 c sugar 1 pt whipping cream 2 large Symphony toffee/almond bars (16 oz) 2 sticks butter
In large pot, mix the sugar and cream. Stir well and bring to a boil. While boiling add two sticks of butter. Do not touch sides or bottom of pan while stirring in the butter. Boil to the soft-ball stage or 230 degrees. Add the Symphony bars and beat in with an electric mixer. Pour into greased pan and chill for 5-6 hours.
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