Symphony Bar Fudge (Jana Fuller)

1 pint cream or half and half

4 cups sugar

1 cup cutter (cut up)

3 large Symphony Bars with Toffee and almonds

In a heavy 4 quart pan, mix the cream and sugar.  Cook on a low boil (stirring constantly, avoid touching the sides of the pan) until it reaches the soft ball stage.  Remove from heat and add butter, do not stir!  While butter is melting, break the bars into a large mixing bowl.  After butter is completely melted, pour into mixing bowl over candy bars.  Mix with mixer until smooth.  Pour into a greased 9 x 13 or “12 x 16 pan and refrigerate until set.  It is best if kept in the fridge.