Best Opera Fudge Recipes

OPERA FUDGE

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.

OPERA FUDGE

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.

OPERA FUDGE 3- VERSIONS

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.

WHITE FUDGE (OPERA FUDGE)

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.

EASY OPERA FUDGE

Steps:

• Drain maraschino cherries on paper toweling.
• In saucepan, melt butter or margarine. Stir in dry pudding mixes and milk. Cook aand stir till mixture comes to boiling; boil for 1 minute, stirring constantly. Remove from heat.
• Stir in vanilla; beat in powdered sugar till smooth. Stir in walnuts and cherries. Pour into buttered 10x6x2-inch baking dish. Garnish with walnut halves, if desired.
• Chill before cutting.

OPERA FUDGE

Steps:

• Butter an 8 x 8 x 2-inch baking pan. Butter a large heavy saucepan. Place half-and-half and corn syrup in saucepan. Cook and stir over medium heat until syrup is warm stir in sugar and salt. Continue to stir until dissolved. Cover and cook for 1 minute. Remove lid and cook, without stirring, until temperature on candy thermometer is 240° to 242° F. or soft ball stage Remove from heat immediately and pour onto a marble slab or heatproof counter. Do not scrape saucepan as this could cause fudge to crystallize.Place butter and vanilla in center of hot mixture and cool for 15 minutes or until edges are cool and center is lukewarm. Use a wide spatula to stir and knead candy for 10 to 15 minutes or until it loses its gloss. Add nuts. Press fudge into pan. Cut into 1-inch squares.At high altitudes make temperature adjustments (see below).

CANDIED CHERRY OPERA FUDGE

Steps:

• Line a 5-3/4x3x2-inch loaf pan with foil, extending foil over the edges of the pan. Butter the foil; set aside.
• Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the sugar, milk, half-and-half, corn syrup and salt. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Clip a candy thermometer to sides of pan.
• Continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 236 degrees F, soft ball stage, (about 20 minutes). Adjust heat as necessary to maintain a steady boil.
• Remove saucepan from heat. Add butter and vanilla but do not stir. Cool, without stirring, to 170 degrees F (about 20 minutes). Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon for 5 minutes. Add 1/3 cup cherries. Beat mixture vigorously for 1 minute more. Pour into prepared pan, spreading evenly. Let stand until firm. Use foil to lift fudge from pan; remove foil. To serve, top with additional cherries. Cut fudge into thick slices. Makes 20 servings.
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