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Volume III
November 30, 2012

Weekly Home / Cook'n & Eat'n

Desserts to Die For:
Symphony Bar Fudge!

By Sydney Hill

Yes, it tastes like that scrumptious candy bar, and it's just as smooth. I don't even really like fudge, but this recipe is the exception. I'm definitely using this for Christmas gifts this year. You have to at least try it.

Symphony Bar Fudge

1 pint heavy cream
4 cups sugar
1 cup butter
3 (7 oz) Symphony chocolate bars

Mix cream and sugar. Bring to a low rolling boil. Boil to softball stage (approximately 12 to 14 minutes). Stir continually. Remove from heat and add butter. DO NOT STIR. Break bars into pieces. After butter has melted, pour mixture over candy bars (do this in a separate bowl and do not scrape the pan to prevent sugary crystals. It leads to a grainy texture). Mix in mixer just until smooth. Pour into 9 X 13 lightly buttered pan.

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