Opera Fudge 3 Versions Recipes

OPERA FUDGE

Opera Fudge image

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

Ingredients

1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature, plus more for baking sheet
4 cups granulated sugar
2 cups light cream
1 teaspoon pure vanilla extract
1 pound unsweetened baking chocolate
1/2 ounce food paraffin

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.

OPERA FUDGE 3- VERSIONS

Opera Fudge 3- versions image

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

Ingredients

REGULAR OPERA FUDGE:
2 c granulated sugar
1/2 c milk
1/2 c light cream
1 Tbsp light corn syrup- i use karo brand
1 Tbsp butter
1 tsp vanilla

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.

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