Symphony Fudge

4 cups sugar
1 pint whipping cream

Bring the sugar and whipping cream to a boil.

Add
2 sticks of butter

Turn temperature down. Stir butter til it melts, but don't scrape the sides or bottom of the pan.
Cook it to a soft ball stage. (280 degrees F)

If you don't have a thermometer, take a small amount of water in a glass, take a few drops of liquid from the pan and drop it into the water. If it forms a small ball, it is ready.

Add 2 large sympony bars of your choice. Mix with a mixer, and pour into a greased 9x 13 pan.

Cool, cut into squares and serve.

This was submitted by Tara Lemos, for Carolyn Spendlove.