If you like white chocolate, try Opera Fudge!
Typically Opera Fudge has just candied red cherries in it. I added walnuts which you can leave out if you prefer.
Yes, I serve Opera Fudge on an Opera Plate! That plate is a scene from Puccini’s “Madame Butterfly”.
This fudge is worthy of its name. It is exquisite! Like opera is!
- Candy Thermometer
- 2 cups sugar
- ½ cup milk
- ½ cup light cream
- 1 tablespoon corn syrup
- ½ teaspoon salt
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- ½ cup candied cherries chopped
- ½ cup walnuts chopped
- Butter or spray a 9-inch square pan.
- Butter the sides of a heavy 2-quart saucepan.
- In the saucepan, combine the sugar, milk, light cream, corn syrup, and salt.
- Cook over medium heat, stirring constantly until the sugar dissolves and the mixture comes to a boiling point.
- Then continue to cook to a soft ball stage (238° on a candy thermometer).
- Immediately remove from the heat and let it cool to lukewarm (110°) without stirring.
- Add in the butter and vanilla, stirring to mix well.
- Now beat it vigorously with a wooden spoon until the mixture becomes very thick and starts to lose its gloss.
- Quickly stir in the chopped candied cherries and walnuts.
- Quickly spread the mixture evenly into the prepared pan.
- With a knife, score the fudge into squares while it is still warm, then cut it into complete squares when it has completely cooled and is firm.
- Store the fudge in a covered tin or container at room temperature.