LIBRARY FUDGE

on

 

Contributed by Collynn Owen, Riverside Ward
  • 4 cups sugar
  • 1 can evaporated milk
  • 4 large Symphony bars, broken up—the ones with toffee in it are good
  • 2 sticks butter, chopped
Boil sugar and milk in a large pot (it foams) for 10 minutes on medium heat, stirring constantly.

Put chocolate and butter in a bowl and add hot mixture.

Mix for a few minutes and pour into a 9x13 inch pan lined with aluminum foil.

Refrigerate overnight. Remove from pan, cut, and serve.

Comments

Post a Comment