In a large pot mix 4 cups sugar and 2 cups heavy cream. Bring to a boil over medium heat--don't stir! Put on pan lid for approx. one minute when it comes to a rolling boil. Remove lid and cook mixture to 230* on candy thermometer (approx. 15 minutes).
Take off heat and add 1 cup butter, cubed. Don't stir, and let sit one minute. In a large bowl break up 3 Symphony Bars. Pour mixture into the bowl but don;t scrape the pot. Bean mixture with a hang mixer for 20-30 seconds until it looses its gloss. Pour into a 9x13 pan and cool
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