Easy Symphony Bar Fudge

A friend of mine shared this recipe with me. I tried it out for the first time today. It is super easy to make, and you know anything with a Symphony bar in it has to be good.

Here is what you will need...

3 large Hershey's Symphony Bars (We used the blue one with the Almond and Toffee Chips because that is my all time favorite candy bar!)

1 Pint Whipping Cream

4 Cups Sugar

2 Cubes of Butter

Cut up and cube the butter and set it aside. In a big bowl break up the candy bars and set aside. On the Stove cook sugar and whipping cream to soft ball stage. Do not over cook. Turn heat off, and add butter and stir until melted. Dump this into big bowl with the chocolate bars, and stir until the chocolate is melted. Pour mixture in a cake pan and cool.

My husband said next time I make it he wanted me to add nuts into the mixture. He is a little nuts but I think it would add texture and I am sure it would taste great. Enjoy!

Home made Caramels

 

Home made Caramels

Author: Nicole Rasmussen

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Making home made caramels is easier than you would think. This is a family favorite. We made a batch on Saturday night and I couldn’t keep my husband out of them.

Ingredients

• 1 can sweetened condensed milk
• fill can with brown sugar
• fill can with sugar
• fill can with Karo syrup
• 2 3/4 squares (cubes) of real butter
• Bring everything to a boil, and keep stirring mixture. Cook to medium ball stage (238-240 degrees) If you over heat they will go harder. Put in a buttered cake pan and let cool.

Instructions

1. Bring everything to a boil, and keep stirring mixture. Cook to medium ball stage (238-240 degrees) If you over heat they will go harder. Put in a buttered cake pan and let cool.

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Potato Ham Chowder

 

We had a little ham left over from the Relief Society Party last night so I thought Potato Ham Chowder sounded great today.

This is the rundown of what you need.

4 large potatoes

2 TB butter

1/4 cup sliced green onion

1/2 cup chopped green pepper

2 cups of water

1 can of whole kernel corn

1/8 tsp pepper

1/4 tsp paprika

3 TB flour

2 cups milk

1 tsp salt

2 cups diced ham

Peel and dice potatoes. In large saucepan melt butter, add onions and green pepper. Cook until tender. Add potatoes, water and seasonings. Cover and simmer until potatoes are tender. Make paste of flour 1/2 cup water. Add to potato mixture. Add milk and cook until slightly thickened, stirring constantly. Stir in undrained corn and diced ham. Heat through.

Let me know how you like it!