3 cups sugar
1 pint cream
2 cubes butter
3 large Symphony bars ( you can also use the ones with toffee- yum!)
Put the sugar and cream in a large sauce pan on medium heat. Stir while cooking to a boil. Once at a boil- DO NOT STIR and let boil for 7 minutes. Then remove from heat and add the butter cut up in chunks. DO NOT STIR- wait until the butter melts. Meanwhile break up the Symphony bars into chunks in a large bowl and butter a 8 1/2 x 11 pan. Once butter has melted, pour mixture over the Symphony bars and beat for 7 minutes. Refrigerate. This tends to be a softer fudge, so for best results, I store it in the fridge and then just remove when we want to eat it! Super creamy and easy!