AUNT HELEN'S OPERA FUDGE
This is sort of a fru-fru fudge. I don't know if anyone makes it anymore, but my Aunt Helen did and I loved it. You will need a large candy-making marble slab or something similar that will stay cold.
Provided by retiree09
Categories Candy
Time 35m
Yield 1 log, 15 serving(s)
Number Of Ingredients 3
Steps:
- Put cream and sugar in a large saucepan. Heat on medium to medium-high. Stir until it comes to a boil, then add cream of tartar. Using a candy thermometer, cook and stir constantly till it reaches 238 degrees F. Immediately pour onto a large, cooled marble candy-making slab (or something similar that will stay cold) until the mixture is cooled.
- Then mix well until it turns white and mounds. Cover with a damp cloth for 1/2 hour or so.
- Then knead it like bread until it's smooth. You can have it plain or add small bits of candied fruit and nuts, if you like, and knead into it.
- Roll it into a log on some waxed paper or plastic wrap, and keep refrigerated. Serve by slicing 1/4 inch slices off and serving on a pretty little plate.
Nutrition Facts : Calories 600.5, Fat 20.2, SaturatedFat 12.6, Cholesterol 72.5, Sodium 23.3, Carbohydrate 107.8, Sugar 105.7, Protein 1.4
OPERA FUDGE 3- VERSIONS
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!
Provided by Pat Duran
Categories Candies
Time 1h15m
Number Of Ingredients 7
Steps:
- 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.
OPERA FUDGE
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
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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