Opera Fudge 3- versions

Pat Duran

By
@kitchenChatter

These recipes were given to me by some parishioner's when I lived in Albuquerque, New Mexico.. People would always bring treats and cakes and pies to the Sisters and I ask for the recipes and this is what I got. I have had these recipes for over 52 years, hope you like them as much as we did!


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Comments:

Serves:

Makes about 1 pound

Prep:

10 Min

Cook:

1 Hr 5 Min

Method:

Stove Top

Ingredients

REGULAR OPERA FUDGE:

2 c
granulated sugar
1/2 c
milk
1/2 c
light cream
1 Tbsp
light corn syrup- i use karo brand
1 Tbsp
butter
1 tsp
vanilla

Directions Step-By-Step

1
Butter the sides of a heavy 2 quart saucepan. In it combine the first 4 ingredients. Cook and stir over medium-low heat till mixture boil.
Cook to soft ball stage(238^), stirring only to prevent sticking(mixture should boil gently over entire surface).
Remove from heat;add butter and vanilla but do not stir. THIS IS AN IMPORTANT STEP. Cool, without stirring, to lukewarm(110^), about 55 minutes.
Then beat fast about 10 minutes or till mixture loses its shine.
Spread in a buttered loaf pan 8x4-inch. Score while warm; cut when firm.
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Cherry Opera Fudge:
Make as above, except stir in 1/4 cup or more chopped candied cherries,before spreading into loaf pan.
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Almond Opera Fudge:
Prepare as above ,except add 1/4 teaspoon almond extract with vanilla; stir in 1/3 or more chopped toasted almonds before spreading into loaf pan.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, Heirloom