Opera Fudge

1. 1

   Butter sides of heavy 2 quarts (1900 ml) saucepan.

2. 2

   Combine sugar, milk and salt.

3. 3

   Heat over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil.

4. 4

   Cook to soft-ball stage at 238 degrees (125 C.), stirring only if necessary.

5. 5

   Immediately remove from heat.

6. 6

   Add butter and cool to lukewarm at 110 degrees (45 C.) without stirring.

7. 7

   Add vanilla and beat vigorously until mixture begins to hold its shape.

8. 8

   Add marshmallow creme and beat until fudge becomes very thick and starts to lose its gloss.

9. 9

   Quickly stir in cherries and spread in a buttered shallow pan.

10. 10

    Score into squares while warm; cut when firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.