Monday, December 19, 2005


Well I got this recipe from a friend and I think it's great. It's made with one of my favorit candy bars

Symphony Bar Fudge

2 c. heavy cream
4 c. sugar
3 king size symphony bars, broken into pieces (she used the one with toffee and almonds, very good!)
1 c. butter, room temperature

Mix cream and sugar in a pot and bring to a boil. Boil for about 8 minutes until soft ball stage.
Meanwhile mix butter and chocolate (she suggested using a kitchen aid or something of the sort)
When cream and sugar are ready pour into the butter and chocolate mixture and mix until glossy
Put in a greased 9x13 or you could use a cookie sheet if you want thinner pieces and refrigerate to set.

I think when I make this I might use the plain symphony bars and get a bag of heath toffee pieces (that they have by the chocolate chips and baking stuff) and almonds and chop them up, that way there are bigger pieces. I've never made fudge, not much of a fan, or not enough to make it, but after trying this I think I will. I hope if anyone tries to make it, you enjoy it as much as I did.


Erin said...

here's a page that might help you if you aren't a candy maker
I made this in WA and it took longer than 8 minutes as told by my friend. And I think we also didn't boil it long enough. So I think even myself needed a little reminder about candy stages. So may I suggest if you try this to visit this site and maybe even use a candy thermometer.

The Nortys 3.5 said...

We make this same fudge, and boil it quite a bit longer than 8 minutes. Grab a glass or cub of cold water and drip a little of the mixture into it to test your "ball" stage. We also let it sit overnight in the fridge or just on the counter, sometimes the night of it's has a grainy texture, but letting it sit untouched over night makes it so smooth and creamy! We also don't mix up the butter and chocolate before hand, we just break up the chocolate, use the butter to butter the pan with, and then just put the rest in with the chocolate. It mixes and melts just fine when you pour the hot mixture on top of it. :) Hope this helps!! It's the best!!