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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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4.167645
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5469 Calories from Fat 1835

% Daily Value*

Total Fat 215 g331.1%

Saturated Fat 57.8 g288.8%

Trans Fat 0 g

Cholesterol 272.5 mg90.8%

Sodium 956.5 mg39.9%

Total Carbohydrates 898 g299.5%

Dietary Fiber 18.7 g74.9%

Sugars 860.3 g

Protein 49 g97.4%

Vitamin A 56.3% Vitamin C 12.9%

Calcium 127.5% Iron 31.2%

*Based on a 2000 Calorie diet

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Opera Cream Fudge Recipe