Symphony Fudge

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

and 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

238 degrees.

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

turn out.

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

wiped off.

 

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

foil cups.

I will be bringing this fudge to

It's A Wonderful Life

Tasty Tuesdays, Foodie Fridays,