Opera Fudge

Opera White Fudge

2 cups sugar

1/2 cup milk

1/3 cup half-and-half

1 tablespoon light corn syrup

1/2 teaspoon salt

1 tablespoon butter

1 teaspoon vanilla

1/2 cup chopped candied cherries or 1/2 cup English walnuts

Butter sides of heavy 2-quart saucepan. (The size of the saucepan is important because you leave the thermometer in the mixture until it cools to 110° F., and if you use a larger pan, the ball of the candy thermometer won’t reach the mixture.)

In the saucepan, combine sugar, milk, half-and-half, corn syrup and salt. Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil.

Cook to soft-ball stage (238° F. on candy thermometer). Immediately remove from heat and cool to lukewarm (110° F. on candy thermometer). Don’t stir during this time. Add butter and vanilla. Beat vigorously until mixture becomes very thick and starts to lose its gloss.

Quickly stir in chopped cherries or walnuts and pour into buttered 9-by-5-by-3-inch loaf pan. Score in squares while warm; cut when cool and firm.

Yields 1 pound.

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