Vanilla Opera Fudge
- 2 cups sugar
- 1 cup heavy cream
- 1/8 tsp cream of tartar
- 1/2 tsp vanilla
Put sugar and cream in a saucepan. Stir constantly until it boils. Add cream of tartar and let boil to 238°F, stirring to prevent from burning, or until candy forms a soft ball when tried in cold water. Move the thermometer often so that the candy may not burn underneath.
Pour onto 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 vanilla, working it in well with the hands. Press into a small, shallow box lined with wax paper. Let it stand to become hard to the touch. Cut into squares.
*Other flavors may be used instead of vanilla and the candy tinted with color paste to correspond with the flavor. Sometimes the fudge is divided into several portions, each flavored and colored differently and pressed into a box in thin layers, then cut in squares when hard. Each portion may also be packed separately to give more variety when arranged on a bonbon dish.
Pour onto 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 vanilla, working it in well with the hands. Press into a small, shallow box lined with wax paper. Let it stand to become hard to the touch. Cut into squares.
*Other flavors may be used instead of vanilla and the candy tinted with color paste to correspond with the flavor. Sometimes the fudge is divided into several portions, each flavored and colored differently and pressed into a box in thin layers, then cut in squares when hard. Each portion may also be packed separately to give more variety when arranged on a bonbon dish.
Submitted by Jul 18, 2009
7 min
60 min
67 min