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opera fudge 3- versions

(1 rating)
Recipe by
Pat Duran
Las Vegas, NV

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 rating)
yield serving(s)
prep time 10 Min
cook time 1 Hr 5 Min
method Stove Top

Ingredients For opera fudge 3- versions

  • 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.

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