4 cups sugar
2 cups cream
1 cup butter, chopped into pieces
2 Giant-sized Symphony chocolate bars
Crush Symphony bars in a bowl; set aside. Mix sugar and cream into a large pan and stir together. Bring to a boil over medium heat. Do not stir. Cover with a lid and boil for 1 minute. Take the lid off and cook to soft ball stage, or 228 degrees on a candy thermometer. Remove from heat and add 1 cup chopped butter, and allow to sit 1 min. Add mixture to bowl of crushed Symphony bars. Beat with a mixer until smooth. Pour into a greased pan and let cool (it will set as it cools).