Symphony Fudge

from the kitchen of Stephanie

4 c sugar
1 pt whipping cream
2 lg Symphony toffee/almond bars (16oz)
2 cubes of butter

In large pot mix the sugar and cream.  Stir well and bring to a boil. 
While boiling, add two sticks of butter.  Do not touch the sides or bottom of pan while stirring in the butter.  Boil to the soft-ball stage (230 Degrees).  Add the Symphony bars and beat in with an elcetrci mixer.
Pour into a greased pan and chill for 5-6 hours.