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Candied Cherry Opera Fudge Recipe

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This recipe for Candied Cherry 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 Sugar
1/2 Cup Milk
1/2 Cup Half-and-half or light cream
1 Tbl light Corn Syrup
1/2 tsp Salt
1 Tbl Butter
1 tsp Vanilla
1/3 Cup Candied Red Cherries (coarsely chopped)
Directions:
Directions:
Line a 5 1/4 x 3 x 2" loaf pan with foil, extending foil over edges of pan. Butter the foil; set aside. Butter the sides of a heavy 2-quart saucepan.

In the saucepan combine the sugar, milk, half-and-half, corn syrup, and salt. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Clip candy thermometer to side of pan. Continue boiling at a moderate, steady heat, stirring occasionally, until 236º (soft ball stage), about 20 mins. Adjust heat as necessary to maintain a steady boil. Remove saucepan from heat.

Add butter and vanilla, but DO NOT STIR. Cool, without stirring,, to 170º (about 20 mins). Remove thermometer from saucepan. Beat mixture with a wooden spoon for 5 mins. Add candied cherries. Beat mixture vigorously for 1 minute more. Pour into prepared pan, spreading evenly. Let stand until firm.. Use foil to lift fudge from pan; remove foil. Cut fudge into thick slices.

Makes 20 servings

 

 

 

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