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."
photo by a food.com user photo by a food.com user
Ready In:
1 pound




  • 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.

Questions & Replies

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  1. TnTsmom
    The recipe wasn't hard to follow, however this was the GRITTIEST fudge i've ever made! it was terrible! is it SUPPOSED to be gritty??
  2. alter_nate81
    This is just what my Grandmother used to make for me when I was little. It brings back many fond memories. It doesn't hurt that it's delicious too. Not soft like typical fudge.
  3. Stephyloulou
    I followed the instructions to a T, yet the fudge turned out to be very hard and had a crystaly texture to it. My husband hated it and I ended up throwing the entire pan of it awa.
  4. Bev. E.
    This is very good fudge, creamy, and smooth. I used butter to grease my dish. Will make again.
  5. Roxi J.
    This is very good fudge, I had no problem with consistency at all. I did misread the salt measure and added 1/2 tsp instead of 1/8 tsp but given the sweetness of this fudge I think that actually made it better.



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