OPERA FUDGE
This recipe for opera fudge comes courtesy of Rose Richard.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 pounds
Number Of Ingredients 6
Steps:
- Butter a rimmed baking sheet; set aside.
- Mix sugar and cream together in a large heavy-bottomed saucepan. Place over medium-low heat and bring to a boil. Add butter, and cook, without stirring, until mixture reaches 240 degrees on a candy thermometer, 50 to 60 minutes.
- Pour mixture onto prepared baking sheet in an even layer. Let cool 2 hours. Transfer mixture to a large bowl and stir in vanilla. Using your hands, begin to pull and press the mixture. Keep pulling and kneading mixture until it lightens in color, loses its shine, and no longer sticks to your fingers, 15 to 45 minutes. Roll mixture into small balls, about 1 inch in diameter. Place on a parchment-paper-lined baking sheet and refrigerate until firm and cold, about 10 minutes.
- In a heatproof bowl set over (but not touching) simmering water, melt chocolate and food paraffin, stirring until smooth and well combined. Using a toothpick, dip each ball into chocolate mixture, and return to baking sheet. Refrigerate until fudge is chilled and chocolate has set, about 30 minutes. Bring to room temperature before serving.
GRAND OPERA FUDGE
Number Of Ingredients 6
Steps:
- In a heavy 2-quart saucepan, stir sugar, cream, corn syrup and salt. Stirring gently over medium heat, cook until sugar dissolves. Wash down sides of saucepan with a pastry brush, dipped in hot water and shaken, to remove sugar crystals. Place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Without stirring, cook until temperature reaches 238° to 240° * or soft ball stage Wash down thermometer if necessary. Remove from heat.Add butter and vanilla but do not stir in. Cool to 110° or until bottom of pan feels lukewarm. Stir until creamy and thickened. Knead by hand on a board or counter until smooth and cool.Use immediately as filling for molded candies or shape into 3/4 -inch balls, lightly cover and let stand overnight or until a crust forms before dipping * See altitude adjustments.Note: If you do not wish to dip them, the fudges can also be used plain as a filling for dates, or the balls can be immediately rolled in sugar and pressed into plastic molds. Two cups of the Chocolate Cream Fudge can be patted into a small pan and cut into squares. Store in airtight containers.
Nutrition Facts : Nutritional Facts Serves
OPERA FUDGE
Make and share this Opera Fudge recipe from Food.com.
Provided by Dienia B.
Categories Candy
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Butter sides of a heavy 2 quart saucepan.
- In it combine sugar milk cream corn syrup and salt.
- Cook and stir over medium heat until sugar dissolves and mixture comes to boiling.
- Cook to soft ball stage (236°F).
- Immediately remove from heat.
- Cook to lukewarm (110°F) without stirring.
- Add butter and vanilla.
- Beat vigorously until mixture becomes very thick and starts to lose its gloss.
- Quickly stir in cherries and pour into buttered shallow pan. Mark while warm; cut when firm.
Nutrition Facts : Calories 202.7, Fat 3.9, SaturatedFat 2.5, Cholesterol 12.7, Sodium 135.3, Carbohydrate 42.5, Sugar 40.5, Protein 0.7
WHITE FUDGE (OPERA FUDGE)
A dreamy confection from Fannie Farmer posted in response to a recipe request. For best flavor, let it mellow overnight. The cooking time is approximate. From David S. in Louisville: Candies are usually stirred constantly until they come to a boil. The sugar needs to be completely dissolved before it comes to a boil. After the candy comes to a boil you need to let it boil without stirring. It's also important that the candy cool down undisturbed to the proper temperature before beating it.
Provided by Molly53
Categories Candy
Time 25m
Yield 1 pound
Number Of Ingredients 4
Steps:
- Oil a jelly roll pan OR an 8 x 8 pan.
- Combine the sugar, cream and salt in a 3 quart heavy pot, stirring to blend well
- Place over medium heat and, stirring constantly, bring to a boil.
- Cover and let boil for 2 or 3 minutes.
- Uncover and wash down the sides of the pot with a pastry brush dipped in cold water
- Continue to boil over medium heat, WITHOUT STIRRING, until the syrup reaches the soft ball stage (234F)
- Remove the pot to a cooling rack and let cool to lukewarm (110F) WITHOUT STIRRING.
- Add the vanilla, whip until creamy, then spread in the oiled pan.
- To keep it creamy, cover the top of the candy with a damp cloth or paper towel for at least 30 minutes.
- Uncover, let set until firm and cut into squares.
- Store in airtight container.
Nutrition Facts : Calories 2381.2, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 381.5, Carbohydrate 407.1, Sugar 400.4, Protein 4.9
OPERA FUDGE 3- VERSIONS
These recipes were given to me by some parishioner's when I lived in Albuquerque, New Mexico.. People would always bring treats and cakes and pies to the Sisters and I ask for the recipes and this is what I got. I have had these recipes for over 52 years, hope you like them as much as we did!
Provided by Pat Duran
Categories Candies
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Butter the sides of a heavy 2 quart saucepan. In it combine the first 4 ingredients. Cook and stir over medium-low heat till mixture boil. Cook to soft ball stage(238^), stirring only to prevent sticking(mixture should boil gently over entire surface). Remove from heat;add butter and vanilla but do not stir. THIS IS AN IMPORTANT STEP. Cool, without stirring, to lukewarm(110^), about 55 minutes. Then beat fast about 10 minutes or till mixture loses its shine. Spread in a buttered loaf pan 8x4-inch. Score while warm; cut when firm. --- Cherry Opera Fudge: Make as above, except stir in 1/4 cup or more chopped candied cherries,before spreading into loaf pan. --- Almond Opera Fudge: Prepare as above ,except add 1/4 teaspoon almond extract with vanilla; stir in 1/3 or more chopped toasted almonds before spreading into loaf pan.
AUNT HELEN'S OPERA FUDGE
This is sort of a fru-fru fudge. I don't know if anyone makes it anymore, but my Aunt Helen did and I loved it. You will need a large candy-making marble slab or something similar that will stay cold.
Provided by retiree09
Categories Candy
Time 35m
Yield 1 log, 15 serving(s)
Number Of Ingredients 3
Steps:
- Put cream and sugar in a large saucepan. Heat on medium to medium-high. Stir until it comes to a boil, then add cream of tartar. Using a candy thermometer, cook and stir constantly till it reaches 238 degrees F. Immediately pour onto a large, cooled marble candy-making slab (or something similar that will stay cold) until the mixture is cooled.
- Then mix well until it turns white and mounds. Cover with a damp cloth for 1/2 hour or so.
- Then knead it like bread until it's smooth. You can have it plain or add small bits of candied fruit and nuts, if you like, and knead into it.
- Roll it into a log on some waxed paper or plastic wrap, and keep refrigerated. Serve by slicing 1/4 inch slices off and serving on a pretty little plate.
Nutrition Facts : Calories 600.5, Fat 20.2, SaturatedFat 12.6, Cholesterol 72.5, Sodium 23.3, Carbohydrate 107.8, Sugar 105.7, Protein 1.4
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- Line an 8 x 4 x 2-inch loaf pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
- Butter sides of a heavy 2-quart saucepan. In pan combine sugar, milk, half-and-half, and corn syrup. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 238 degrees F, soft-ball stage (25 to 35 minutes).
- Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees F (about 55 minutes).
- Remove thermometer from saucepan. Beat mixture vigorously till fudge becomes very thick and just starts to lose its gloss (about 10 minutes total).
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