White Fudge (Opera Fudge)

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
YIELD: 1 pound
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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