Symphony Bar Toffee Almond Fudge Recipe

It wouldn’t be Christmas at our house without fudge.  Even though you can only eat one piece before you are sick, it still needs to be a part of the smorgasbord that is Christmas Eve.  Symphony Bars with Toffee and Almonds are my all time favorite chocolate bar.  The chocolate is so creamy and the toffee and almonds give it that perfect crunch!  That is why this is my favorite recipe for fudge.  I’ve combined a few different recipes into one that I think is just perfect!  It doesn’t even require a candy thermometer!  How easy is that?

 

 Symphony Bar Toffee Almond Fudge Recipe:

What you’ll need:

-4 cups sugar
-2 cups heavy whipping cream (not cool whip, you need the stuff from the milk section of the store)
-1 cup marshmallows
-2 sticks butter cut up
-3- 4.25 oz. Large Symphony bars with toffee and almonds

*Prepare a 9×13 pan with parchment paper like so:

Instructions:

1. Add whipping cream to a large heavy saucepan.  Turn heat to medium and stir in sugar.  Continue stirring until the mixture starts to boil.  

2. Let the mixture boil for 10 minutes and DO NOT STIR WHILE BOILING!!

3. During the 10 minute wait, break up the candy bars and add to your mixing bowl with the marshmallows and cut up butter.

4.  After 10 minutes is up, use a candy thermometer and make sure your fudge is 235 to 240 degrees (soft ball stage).

How to Tell When Your Fudge Has Reached the Soft-Ball Stage

Soft-ball stage happens when your boiling sugar mixture reaches 235°F–240°F. If you don’t have a thermometer (or don’t totally trust it—we’ve all been there), you can use the classic cold-water test.

Here’s how to know it’s ready:

1. Drop a small spoonful of the hot fudge mixture into a cup of very cold water.

2. Let it cool for just a second, then use your fingers to gather it up.

3. If it forms a soft, squishy ball that holds its shape but flattens when you press it between your fingers, you’ve hit the soft-ball stage.

4. If it dissolves or runs through your fingers, it needs a little more time.

5. If it forms a firm, hard ball, it’s gone too far—take it off the heat immediately.

This simple test has been passed down through generations, and it works every time. Once you hit that soft-ball sweetness, you’re on your way to perfectly smooth, melt-in-your-mouth fudge!

NOW, Pour the hot whipping cream / sugar mixture into your mixing bowl that contains the chocolate, marshmallows and butter. **Do not scrape the pan when pouring, we don’t want sugar crystals in there!

5. Start on a slow speed and gradually work up to a medium speed and beat until everything is incorporated and the mixture starts to lighten up in color.

6. Pour into your prepared pan and let cool for about an hour, then refrigerate until cooled completely.  Then dig in and ENJOY!!

After cooling:

 

Serve with this awesome Crock Pot Mint Malt Hot Chocolate and you’re set for the perfect winter night.

Here is a printable version of the fudge recipe.  Please feel free to share a link to this recipe, but do not copy and paste the whole recipe text to any social media.  Thanks for supporting my blog!

 Symphony Bar Toffee Almond Fudge Recipe:

What you’ll need:

-4 cups sugar
-2 cups heavy whipping cream (not cool whip, you need the stuff from the milk section of the store)
-1 cup marshmallows
-2 sticks butter cut up
-3 Large Symphony bars with toffee and almonds

*Prepare a 9×13 pan by lining it with parchment paper.

Instructions:

1. Add whipping cream to a large heavy saucepan.  Turn heat to medium and stir in sugar.  Continue stirring until the mixture starts to boil.  

2. Let the mixture boil for 10 minutes and DO NOT STIR WHILE BOILING!!

3. During the 10 minute wait, break up the candy bars and add to your mixing bowl with the marshmallows and cut up butter.

4.  After 10 minutes is up, use a candy thermometer and make sure your fudge is 235 to 240 degrees (soft ball stage).

How to Tell When Your Fudge Has Reached the Soft-Ball Stage

Soft-ball stage happens when your boiling sugar mixture reaches 235°F–240°F. If you don’t have a thermometer (or don’t totally trust it—we’ve all been there), you can use the classic cold-water test.

Here’s how to know it’s ready:

1. Drop a small spoonful of the hot fudge mixture into a cup of very cold water.

2. Let it cool for just a second, then use your fingers to gather it up.

3. If it forms a soft, squishy ball that holds its shape but flattens when you press it between your fingers, you’ve hit the soft-ball stage.

4. If it dissolves or runs through your fingers, it needs a little more time.

5. If it forms a firm, hard ball, it’s gone too far—take it off the heat immediately.

This simple test has been passed down through generations, and it works every time. Once you hit that soft-ball sweetness, you’re on your way to perfectly smooth, melt-in-your-mouth fudge!

NOW, Pour the hot whipping cream / sugar mixture into your mixing bowl that contains the chocolate, marshmallows and butter. **Do not scrape the pan when pouring, we don’t want sugar crystals in there!

5. Start on a slow speed and gradually work up to a medium speed and beat until everything is incorporated and the mixture starts to lighten up in color.

6. Pour into your prepared pan and let cool for about an hour, then refrigerate until cooled completely.  Then dig in and ENJOY!!