from the kitchen of Stephanie
4 c sugar
1 pt whipping cream
2 lg Symphony toffee/almond bars (16oz)
2 cubes of butter
In large pot mix the sugar and cream. Stir well and bring to a boil.
While boiling, add two sticks of butter. Do not touch the sides or bottom of pan while stirring in the butter. Boil to the soft-ball stage (230 Degrees). Add the Symphony bars and beat in with an elcetrci mixer.
Pour into a greased pan and chill for 5-6 hours.
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