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Symphony Bar Fudge
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
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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.
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