Opera Fudge

2 cups granulated sugar
1 cup heavy cream
Few grains salt
1/8 teaspoon salt
2 tablespoons butter
1/2 teaspoon vanilla extract

Put sugar, cream and few grains of salt into a saucepan. Cook and stir over moderate heat. When at the boiling point, add the 1/8 teaspoon salt. Clip a candy thermometer to the side of the saucepan. Cook to the soft ball stage (234 degrees F).

Remove from heat; add, without stirring in, the butter. Let stand until almost cold. Beat until the fudge is no longer glossy and is thick and creamy. Cover with a damp cloth and let stand 1/2 hour.

Sprinkle vanilla extract over the fudge. Work it into the fudge with your hands. Press the fudge into a shallow pan lined with wax paper. When firm, cut in squares.

Makes about 1 pound.