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Symphony Fudge Recipe

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This recipe for Symphony Fudge, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Hansen
Added: Monday, October 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 c sugar
1 pt whipping cream
2 large Symphony toffee/almond bars (16 oz)
2 sticks butter

Directions:
Directions:
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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