Toffee Fudge*
Courtesy of Purple Chocolat Home
4 cups half-and-half
8 cups sugar
2 cups butter, softened
12 (4.5-oz.) Symphony Candy bars with toffee
In a large, heavy-duty pot or dutch oven (5-quart size or larger), mix together
the half-and-half with the sugar and bring to a boil. Stir well. Watch carefully
as it can easily boil over. Let the mixture boil, stirring regularly, until it reaches
238 degrees Fahrenheit on a candy or instant-read thermometer (be sure the
thermometer is calibrated or your candy will not turn out properly).
When the mixture reaches 238 degrees, carefully remove the pot from the heat
and place the butter in the mixture to sit undisturbed until it melts. Meanwhile,
break up the Symphony candy bars into medium-sized chunks. When the butter
has melted, pour the sugar mixture over the candy bars. Stir the mix with a spoon
until the chocolate is melted.
Pour into a greased or parchment-lined half-sheet pan. Allow to cool in the
refrigerator until set. The mixture may appear greasy at first, but once it cools,
that disappears. Cut into squares while cold. Serve.
*This recipe can be easily halved. Halve the ingredient list and use a 9x13-inch
pan instead of a half-sheet pan. Be sure to still use a 5-quart size pot or larger as
the mixture easily boils over.
I got this recipe from Purple Chocolat Home. For a printable version of the recipe, go here.