I've made this recipe for years, first with my mother as a little girl. Now, I make it for holidays as gifts. My daughter and granddaughter think it's supposed to be part of their Christmas gifts! Make sure your candy thermometer is accurate, don't make it on a rainy day, and don't burn it. You must stir it while cooking! While beating, when it is good to pour, the candy will just start to turn a duller color, losing some of it's gloss. This is the point you can pour it out into your pan or plate. If you've cooked it correctly, it will harden fast, so work quickly, scraping the pan and spreading the candy out to fit your container. Save a few pieces for yourself . . . it will disappear!
Light Opera Fudge
Sweet, rich, melt-in-your-mouth white fudge. No chocolate in this recipe.
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- 2 cup(s) white sugar
- 1 cup(s) heavy cream
- 3/4 cup(s) whole milk
- 1 tablespoon(s) light corn syrup
- 1/8 teaspoon(s) salt
- 1 teaspoon(s) vanilla
- 1 cup(s) pecans, chopped, optional
- 1. Put all ingredients except vanilla and nuts into a saucepan (2 - 3 quart with straight sides is best, candy will boil and foam a bit while cooking, and the candy thermometer will attach to a straight-sided pan easier) and cook over medium heat, stirring constantly until the candy temperature 236 degrees F (soft ball) is reach on a candy thermometer, 15 - 20 minutes. (The candy thermometer must not touch the bottom of the pan.)
- 2. Remove from the fire and set aside to cool.
- 3. When candy cools to 150 degrees F, add vanilla and beat candy with wooden spoon until candy becomes creamy and loses it's shiny appearance. A long beating is required.
- 4. Add nuts, if desired, and pour into a slightly greased 8 x 8 " pan or plate, for thinner candy. For easier removal from pan, line with foil and butter foil,
- 5. If candy gets too stiff to pour, set back on stove on low heat, and heat, stirring constantly, until pouring consistency is reached.
- 6. When cold, cut into pieces a little less than an inch square. Store in a tightly covered container.
This recipe is a personal recipe added by JoanneGreen and has not been tested or endorsed by MyRecipes.
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Light Opera Fudge Recipe at a Glance
- COURSE: Candy