Symphony Bar Fudge

In my family, fudge = Christmas. We might go through up to three 9 x 13 pans of it, what with all the pieces passed out to neighbors, friends, extended family, and co-workers. Not to mention how much we consume in my own family...it's almost frightening. In a good way.

This recipe isn't my mom's fudge (that will come at a later date), but it's quite nearly as good and almost ridiculously simple to make. You don't need a candy thermometer or fancy chocolate- just a few symphony bars, a sturdy wooden spoon, and a strong arm.

Symphony Bar Fudge
Recipe from an unknown source
Pictures by Caroline

4 cups sugar
1 can evaporated milk
3 jumbo symphony bars
1 cup semi sweet chocolate chips
1/2 cup toffee bits (optional)
1 cup butter
1 cup marshmallows

1. In a large mixing bowl, combine chocolate, butter and marshmallows. Set aside.
2. In a large pot, add sugar and evaporated milk. Bring to a boil on medium high heat; once boiling reduce heat to medium and boil for 10 minutes, stirring constantly.
3. Remove sugar mixture from heat and pour into the bowl with the chocolate, butter, and marshmallows. Stir vigorously until everything has melted together. Add the toffee and stir until combined.
4. Pour into a 9 x 13 inch pan lined with parchment paper and spread evenly. Let cool about 10 minutes, then place in refrigerator until solid, 4-5 hours. Cut and serve.