Ingredients
4 c. sugar
1 pt. whipping cream
2 giant or 4 Large Symphony toffee/almond bars (16 oz. total)
2 sticks butter
Directions
1. In large pot mix the sugar and cream. Stir well and bring to a boil.
2. While boiling add two sticks of butter. Do not touch the sides or bottom of pan while stirring in the butter.
3. Boil to the soft-ball stage (220 degrees).
4. Add the Symphony bars and beat in with an electric mixer.
5. Pour into a greased pan and chill for 5-6 hours.
4 c. sugar
1 pt. whipping cream
2 giant or 4 Large Symphony toffee/almond bars (16 oz. total)
2 sticks butter
Directions
1. In large pot mix the sugar and cream. Stir well and bring to a boil.
2. While boiling add two sticks of butter. Do not touch the sides or bottom of pan while stirring in the butter.
3. Boil to the soft-ball stage (220 degrees).
4. Add the Symphony bars and beat in with an electric mixer.
5. Pour into a greased pan and chill for 5-6 hours.
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