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


  1. 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).
  2. Remove from heat; add, without stirring in, the butter.
  3. Let stand until almost cold.
  4. Beat until the fudge is no longer glossy and is thick and creamy.
  5. Cover with a damp cloth and let stand for 30 minutes.
  6. Sprinkle vanilla extract over the fudge. Work it into the fudge with your hands.
  7. Press the fudge into a shallow pan lined with wax paper.
  8. When firm, cut into squares.

Yield: about 1 pound

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