Opera Fudge
I remember my sister and I made this once for our grandparents an we actually made at a few tiny chef's hats as garnishes. They got quite a kick out of the fudge and the little chef's hats.
2 c sugar
1/2 c milk
1/2 c light cream
1 T light corn syrup
1/2 tsp salt
1 T butter
1 tsp vanilla
1/4 c chopped candied cherries
slivered almonds - optional
Butter sides of a 2 qt saucepan; place milk, sugar, corn syrup and salt in the pan. Cook stirring constantly over medium heat till sugar dissolves and mixture comes to a boil. Cook to soft ball stage (236 degrees). Immediately remove from heat and add the butter and vanilla. Cool to lukewarm (110 -140 degrees) without stirring. Beat vigorously till mixture becomes very thick and starts to lose it's gloss. Add cherries and pour into a buttered pan. Cut into squares while still warm.
2 c sugar
1/2 c milk
1/2 c light cream
1 T light corn syrup
1/2 tsp salt
1 T butter
1 tsp vanilla
1/4 c chopped candied cherries
slivered almonds - optional
Butter sides of a 2 qt saucepan; place milk, sugar, corn syrup and salt in the pan. Cook stirring constantly over medium heat till sugar dissolves and mixture comes to a boil. Cook to soft ball stage (236 degrees). Immediately remove from heat and add the butter and vanilla. Cool to lukewarm (110 -140 degrees) without stirring. Beat vigorously till mixture becomes very thick and starts to lose it's gloss. Add cherries and pour into a buttered pan. Cut into squares while still warm.
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