Add Recipe Why Join?

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 Tess M Jul 19, 2009
15 min 30 min 45 min
Recipe Rascal