Opera Fudge

Opera Fudge (2)  “Typically opera fudge is white with candied red cherries.  I added walnuts which you can leave out if you prefer. This is worthy of its name.   It is exquisite!   Enjoy!”

Servings:  18


2 cups sugar
1/2 cup milk
1/2 cup light cream
1 tablespoon corn syrup
1/2 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup chopped candied cherries
1/2 cup chopped walnuts


1. Butter or spray a 9-inch square pan.
2. Butter the sides of a heavy 2-quart saucepan.
3. In the saucepan combine sugar, milk, light cream, corn syrup, and salt.
4. Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boiling point.
5. Then boil until it reaches a soft ball stage (238°).
6. Immediately remove from heat and cool to lukewarm (110°) without stirring.
7. Add butter and vanilla extract.
8. Beat vigorously until mixture becomes very thick and starts to lose its gloss.
9. Quickly stir in the chopped candied cherries and nuts.
10. Quickly spread into the prepared pan.
11. With a knife score the top of the fudge into squares while warm, do not completely cut all the way down the pan.
12. Cut the fudge completely when it is cool and firm.
12. Store the fudge in a tin.

Nutritional Information

Opera Fudge

Serving Size: 1/18 of recipe
Servings Per Recipe: 18
Amount Per Serving: 1/18 of recipe
Calories: 137
Calories from Fat: 48

* % Daily Value *

* Total Fat 6g 9%
* Saturated Fat 3g 13%
* Cholesterol 12mg 4%
* Sodium 78mg 3%
* Potassium – – %
* Total Carbohydrates 24g 8%
* Dietary Fiber 1g 5%
* Protein 1g 2%
* Sugars 24g
* Vitamin A 3%
* Vitamin C 1%
* Calcium 2%
* Iron 2%
* Thiamin – %
* Niacin – %
* Vitamin B6 – %
* Magnesium – %
* Folate – %

* * Percent Daily Values are based on a 2,000 calorie diet.

Categories: Candy, Desserts

Tags: ,

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