Creamy Holiday Fudge
Place in saucepan:
4 c sugar
1 pint whipping cream
Bring to a boil and cook to soft ball stage (234-238 degrees - do not overcook!!!).
Add 2 sticks (1 c) butter and 2-3 large candybars (approx 16 oz total), use your favorite flavor: Symphony (I use Symphony Almond & Toffee chips), chocolate w/ almonds, peanut butter cups, etc. Blend with electric mixer until butter is melted and mixture is smooth. Pour in a 9x13 greased or foil lined pan (or use a jelly roll pan for thinner fudge). Chill and cut into squares.
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