2 cups cream
4 cups sugar
Stir cream and sugar together in large pot. Put on medium heat and while stirring, bring this cream/sugar mixture to a boil. Now place the lid on your pot for 3 minutes. (This means you will not stir, because the lids on!)
Take the lid off now, and continue to cook this mixture to a Soft Ball Stage (228). I also do the cold water test: Drop one tablespoon of fudge into a cup of COLD Water....with a spoon, try to form a ball that will hold a ball shape in the water.
Take off the heat and add 1 cup butter that you have cut up in chunks. DON'T Stir it in...let it sit for about one minute untouched while the butter starts to melt.
Now...pour this mixture over 3 big broke up Symphony bars (the 6.28 ounce bars) that you have placed in another large bowl. DO NOT SCRAPE the pan of hot mixture. Just pour it in, without scraping the sides.
Beat this entire mixture with your hand mixer (or KitchenAid) until nice and smooth and creamy...a good couple of minutes. You can add walnuts as well, once it's creamy. Pour into greased or parchment lined 9x13 pan. I like to line my pan with parchment paper, then it's really easy to pull the entire slab of fudge from the pan, and cut it up nicely. Keep between layers of wax paper or saran wrap, in well sealed Tupperware container. I keep mine in the fridge, because I like it cold. It will keep for a long time, if kept sealed well.
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