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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Opera Fudge Recipe

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This recipe for Opera Fudge is from Let's Cook with Grandma Hughes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Cups Granulated Sugar
1 Cup Heavy Cream
1/8 tsp Salt
1 tsp Vanilla
Directions:
Directions:
Grease 8-inch square pan; set aside. In 3-qt heavy saucepan stir well sugar, cream and salt. Over medium heat, stirring, bring to a boil. Cover; boil 2 to 3 mins. Uncover; wash down sides of pan with pastry brush dipped in cold water. Continue boiling without stirring over medium heat until mixture reaches soft ball stage (234 º) on candy thermometer.

Remove from heat; cool, without stirring, to 110 º. Stir in vanilla. Spread in pan. To keep creamy, cover with damp cloth or paper towels for 30 mins. Uncover; let set until firm.

Cut into 25 squares. Store in airtight container.

 

 

 

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