Fudge

- Wonderfully creamy and tastes like the old-fashioned recipe

4 c. white granulated sugar
2 c. heavy cream
1 c. or 2 cubes butter
2 8 oz. Symphony Milk Chocolate bars or 3 5 oz. bars

Before you begin, break into pieces 2 8oz. Symphony Milk Chocolate bars while still in the wrapping. Take the pieces out of the wrapping and put in a large, heat resistant bowl. In large saucepan, combine 4 c. sugar and 2 c. cream. When sugar is dissolved, add 2 cubes (1 cup) butter which has been cut into cubes. Wash the sugar crystals down with water. Cook over medium high heat until it reaches 230 degrees on a candy thermometer, stirring constantly but not scraping the sides of the pan. When the candy has reached 230 degrees, pour it over the chocolate candy pieces. Beat the chocolate into the candy with an electric mixer until smooth and the chocolate is completely melted. Pour into a greased 9 x 13 pan. Chill.

~Ann Takasaki