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Maraschino Opera Fudge

  • 2 cups sugar
  • 1 cup heavy cream
  • 1/8 tsp cream of tartar
  • 1 Tbsp maraschino cordial
  • 1/6 cup candied cherries, cut in small pieces
  • 1/6 cup citron, cut in small pieces
Put sugar and cream in a saucepan. Stir constantly until it boils. Add cream of tartar and boil to 238°F, stirring to prevent from burning, or until it forms a soft ball when tried in cold water. Move the thermometer often so that the candy may not burn underneath. Pour on a marble slab or large platter which has been slightly moistened with a moist cloth. Set aside until it has cooled. With a broad spatula, work the candy back and forth until it begins to get sugary. Add the cherries and citron and maraschino or other flavor. Continue working it until it forms a hard ball. Cover with a moist cloth. Set aside for 30-40 minutes (be patient, you rascal). Work it with the hands until smooth. Press into a shallow box lined with wax paper. Let it stand to become hard to the touch, then cut into squares. If the candy is to be sent somewhere, it may be covered with wax paper and the box cover without cutting it up.
Submitted by Tess M Jul 19, 2009 15 min 30 min 45 min
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