Opera Fudge 3- versions

Pat Duran


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!


★★★★★ 1 vote

Makes about 1 pound
10 Min
1 Hr 5 Min
Stove Top



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

How to Make Opera Fudge 3- versions


  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.
    Cherry Opera Fudge:
    Make as above, except stir in 1/4 cup or more chopped candied cherries,before spreading into loaf pan.
    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.

Printable Recipe Card

About Opera Fudge 3- versions

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

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