Pistachio Opera Fudge
- 2 cups sugar
- 1 cup heavy cream
- 1/8 tsp cream of tartar
- 1 tsp vanilla
- 1/3 tsp almond extract
- 1/4 cup pistachio nuts, blanched & cut in pieces
Put sugar and cream in a saucepan. Stir constantly until it boils. Add cream of tartar. Let boil, stirring to prevent from burning, to 238°F or until it forms a soft ball when tried in cold water. Move the thermometer often so that candy may not burn underneath. Pour on a marble slab, agate tray 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 becomes creamy. It may take some time. Cover with a moist cloth for half an hour. Add the vanilla and almond extract, working them in well with the hands. Put in the pistachio nuts. Press into a small, shallow box lined with wax paper. Let it stand to become hard to the touch. Cut in squares.
Submitted by Jul 19, 2009
15 min 30 min 45 min
15 min 30 min 45 min