Opera Fudge
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 94. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 cups sugar
- 1/2 cup milk
- 1/2 cup light cream
- 1 tablespoon light corn syrup
- 1 tablespoon margarine or butter
- 1 teaspoon vanilla
Instructions
- Line an 8x4x2-inch loaf pan with foil, extending foil over edges of pan. Butter foil; set aside.
- Butter the sides of a heavy 2-quart saucepan. In saucepan combine sugar, milk, cream, and corn syrup. Cook and stir over medium-high heat to boiling. Carefully clip a candy thermometer to side of pan. Cook and stir over medium-low heat to 238°, soft-ball stage (25 to 35 minutes).
- Remove saucepan from heat. Add margarine and vanilla, but do not stir. Cool, without stirring, to 110°, lukewarm (about 55 minutes). Remove candy thermometer from saucepan. Beat mixture vigorously with a wooden spoon till fudge becomes very thick and just starts to lose its gloss (about 10 minutes total).
- Immediately spread fudge into prepared pan. Score into squares while warm. When candy is firm, use the foil to lift it out of the pan; cut into squares. Store tightly covered.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "opera fudge" by Anosmia; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/77846644@N00/2110872244. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.