Easy Opera Fudge Food

OPERA FUDGE

Opera Fudge image

This recipe for opera fudge comes courtesy of Rose Richard.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 3 pounds

Number Of Ingredients 6

Ingredients

1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature, plus more for baking sheet
4 cups granulated sugar
2 cups light cream
1 teaspoon pure vanilla extract
1 pound unsweetened baking chocolate
1/2 ounce food paraffin

Steps:

Butter a rimmed baking sheet; set aside.
Mix sugar and cream together in a large heavy-bottomed saucepan. Place over medium-low heat and bring to a boil. Add butter, and cook, without stirring, until mixture reaches 240 degrees on a candy thermometer, 50 to 60 minutes.
Pour mixture onto prepared baking sheet in an even layer. Let cool 2 hours. Transfer mixture to a large bowl and stir in vanilla. Using your hands, begin to pull and press the mixture. Keep pulling and kneading mixture until it lightens in color, loses its shine, and no longer sticks to your fingers, 15 to 45 minutes. Roll mixture into small balls, about 1 inch in diameter. Place on a parchment-paper-lined baking sheet and refrigerate until firm and cold, about 10 minutes.
In a heatproof bowl set over (but not touching) simmering water, melt chocolate and food paraffin, stirring until smooth and well combined. Using a toothpick, dip each ball into chocolate mixture, and return to baking sheet. Refrigerate until fudge is chilled and chocolate has set, about 30 minutes. Bring to room temperature before serving.

WHITE FUDGE (OPERA FUDGE)

White Fudge (Opera Fudge) image

A dreamy confection from Fannie Farmer posted in response to a recipe request. For best flavor, let it mellow overnight. The cooking time is approximate. From David S. in Louisville: Candies are usually stirred constantly until they come to a boil. The sugar needs to be completely dissolved before it comes to a boil. After the candy comes to a boil you need to let it boil without stirring. It's also important that the candy cool down undisturbed to the proper temperature before beating it.

Provided by Molly53

Categories Candy

Time 25m

Yield 1 pound

Number Of Ingredients 4

Ingredients

2 cups sugar
1 cup heavy cream
1/8 teaspoon salt
1 teaspoon vanilla

Steps:

Oil a jelly roll pan OR an 8 x 8 pan.
Combine the sugar, cream and salt in a 3 quart heavy pot, stirring to blend well
Place over medium heat and, stirring constantly, bring to a boil.
Cover and let boil for 2 or 3 minutes.
Uncover and wash down the sides of the pot with a pastry brush dipped in cold water
Continue to boil over medium heat, WITHOUT STIRRING, until the syrup reaches the soft ball stage (234F)
Remove the pot to a cooling rack and let cool to lukewarm (110F) WITHOUT STIRRING.
Add the vanilla, whip until creamy, then spread in the oiled pan.
To keep it creamy, cover the top of the candy with a damp cloth or paper towel for at least 30 minutes.
Uncover, let set until firm and cut into squares.
Store in airtight container.

Nutrition Facts : Calories 2381.2, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 381.5, Carbohydrate 407.1, Sugar 400.4, Protein 4.9

OPERA FUDGE

Opera Fudge image

Make and share this Opera Fudge recipe from Food.com.

Provided by Dienia B.

Categories Candy

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

2 cups sugar
1/2 cup milk
1/2 cup light cream
1 tablespoon corn syrup
1/2 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
1/4 cup candied cherry

Steps:

Butter sides of a heavy 2 quart saucepan.
In it combine sugar milk cream corn syrup and salt.
Cook and stir over medium heat until sugar dissolves and mixture comes to boiling.
Cook to soft ball stage (236°F).
Immediately remove from heat.
Cook to lukewarm (110°F) without stirring.
Add butter and vanilla.
Beat vigorously until mixture becomes very thick and starts to lose its gloss.
Quickly stir in cherries and pour into buttered shallow pan. Mark while warm; cut when firm.

Nutrition Facts : Calories 202.7, Fat 3.9, SaturatedFat 2.5, Cholesterol 12.7, Sodium 135.3, Carbohydrate 42.5, Sugar 40.5, Protein 0.7

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