Ingredients for Opera Fudge
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How to Make Opera Fudge
- Generously butter the sides of a heavy 2-quart saucepan.
- Combine the sugar, milk, heavy cream, corn syrup, and salt in the prepared saucepan.
- Cook over medium heat, stirring constantly, until the sugar dissolves completely and the mixture comes to a rolling boil.
- Continue cooking, stirring frequently, until the mixture reaches the soft-ball stage (235-240°F on a candy thermometer).
- Immediately remove from heat and let cool slightly without stirring until lukewarm (approximately 110-115°F).
- Stir in the butter pieces until melted and fully incorporated.
- Add the vanilla extract.
- Beat vigorously with a wooden spoon or electric mixer until the mixture becomes very thick, glossy, and loses its shine (about 5-7 minutes).
- Quickly stir in the chopped cherries.
- Pour the fudge into a buttered 8x8 inch baking pan or similar shallow pan.
- Score the fudge while it's still warm to make cutting easier once it sets.
- Let the fudge cool and firm completely at room temperature before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
162g
Fat
12g
Carbs
14g
