Thursday, November 17, 2011

Fudge





Absolutely, Positively, Best. Fudge. Ever.
~from my friend, Angie Kilgore~

1 c. heavy cream
2 c. sugar

Boil together until it reads 230ยบ on a candy thermometer. Remove from heat and add:

1 stick butter, cut into slices
2 large size (6.8 oz.) Symphony bars with almonds and toffee chips, broken into several pieces each
1/2 c. Heath English Toffee Bits (found by the chocolate chips)
1 t. vanilla

Stir until chocolate bar is melted and fudge looks smooth. Pour into buttered 9x13 dish and refrigerate for at least three hours (if you can restrain yourself). Cut into pieces and enjoy!


*I like to use less chocolate bar because I like it less chocolaty and the kids always sneak a few pieces before they make it into the recipe, anyway!

*Angie's original recipe did not call for the Heath Bits. It also ended with "Bring some to the Kilgore's." :)



1 comment:

  1. OMG! I love this fudge! I've made it for years... got it from a cooking segment Windor Dairy did on Good Things Utah. Now I'll be thinking of you too when I make it!

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