Candy Recipes
Symphony Bar Fudge
Ingredients
- 4 cups granulated sugar
- 2 cups heavy cream
- 1 cup miniature marshmallows
- 2 sticks butter, chopped
- 3 giant (large) Symphony chocolate bars with almonds and toffee
Instructions
- Line a 9 x 13 inch pan with parchment.
- In a Dutch oven mix sugar and heavy cream. Cook over medium heat until until comes to a boil. Stirring constantly. Let the mixture boil for 10 minutes, but do not stir anymore.
- Break up candy bars and add to the bowl of a stand mixer while the cream boils.
- Add in miniature marshmallows and butter to the chocolate.
- After 10 minutes, pour cream over chocolate mixture. Start on low speed and increase to medium speed. Mix until everything is incorporated and the mixture starts to lighten in color.
- Pour into prepared pan and let cool for about an hour, then refrigerate until cooled completely.
- Cut into 1 inch squares.