White Fudge Opera Fudge Food

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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

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.

THREE-CHOCOLATE FUDGE



Three-Chocolate Fudge image

I make this fudge at Christmastime to give to friends and neighbors. That tradition started years ago when I made more candy than my husband, three sons and I could eat, so we shared it. It's a tasty tradition I'm glad to continue. -Betty Grantham, Hanceville, Alabama

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5-1/2 pounds.

Number Of Ingredients 11

1 tablespoon butter
3-1/3 cups sugar
1 cup packed dark brown sugar
1 can (12 ounces) evaporated milk
1 cup butter, cubed
32 large marshmallows, halved
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
14 ounces milk chocolate, chopped
2 ounces semisweet chocolate, chopped
2 cups chopped pecans, toasted

Steps:

  • Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter., In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rolling boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended., Gradually stir in chocolate chips and chopped chocolate until melted. Fold in pecans. Immediately spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 16mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

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