White Fudge (Opera Fudge)

1. 1

   Oil a jelly roll pan OR an 8 x 8 pan.

2. 2

   Combine the sugar, cream and salt in a 3 quart heavy pot, stirring to blend well

3. 3

   Place over medium heat and, stirring constantly, bring to a boil.

4. 4

   Cover and let boil for 2 or 3 minutes.

5. 5

   Uncover and wash down the sides of the pot with a pastry brush dipped in cold water

6. 6

   Continue to boil over medium heat, WITHOUT STIRRING, until the syrup reaches the soft ball stage (234F)

7. 7

   Remove the pot to a cooling rack and let cool to lukewarm (110F) WITHOUT STIRRING.

8. 8

   Add the vanilla, whip until creamy, then spread in the oiled pan.

9. 9

   To keep it creamy, cover the top of the candy with a damp cloth or paper towel for at least 30 minutes.

10. 10

    Uncover, let set until firm and cut into squares.

11. 11

    Store in airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.