Ingredient:
4 Symphony Bars (with toffee and almonds or without)
2 Sticks Butter
1 Can Evaporated Milk
4 Cups Sugar
Marshmallow (optional)
Line a sheet pan with foil and spray with cooking spray.
Cut butter into chunks and break chocolate into pieces. Place in your Kitchen Aid bowl.
In a medium sauce pan bring sugar and evaporated milk to a boil. Boil for ten minutes stirring constantly. Mixture will turn into a light caramel color.
Pour boiling mixture into Kitchen Aid and mix with chocolate and butter on low until everything is melted and smooth. Add marshmallows and mix a little more if you want.
Pour mixture onto pan and refrigerate for at least two hours before cutting.
*For the holidays I like to line out candy cups and pipe fudge into cups for individual servings.
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