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Opera Cream Fudge

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Ingredients
  Granulated sugar 2 Cup (32 tbs)
  Packed light brown sugar 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Light corn syrup 2 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Evaporated milk 1 Cup (16 tbs) (Not Diluted)
  Heavy cream 1⁄2 Cup (8 tbs)
  Vanilla 2 Teaspoon
  Pecans 1 1⁄2 Cup (24 tbs), chopped
Directions

Lightly grease the sides of a heavy 4-quart saucepan.
Add the sugars, salt, corn syrup, milk, evaporated milk, and cream.
Cook over low heat, stirring constantly, until the sugar is dissolved.
When the mixture comes to a boil, cook over medium heat, stirring constantly to prevent scorching, to 234°, or until a small amount of syrup dropped into cold water forms a soft ball.
Remove from the heat and cool to lukewarm (110°) without stirring.
Add the vanilla and beat until the mixture loses its gloss and is thick enough to hold a shape.
Add the nuts and quickly pour out into a lightly greased 8-inch square oan.
Cool until firm, then cut into squares.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Occasion: 
Christmas
Interest: 
Party

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