Opera Cream Fudge Recipe
Don't be mean to your self by missing out on this Opera Cream Fudge recipe. This Opera Cream Fudge when served as Dessert is sure to please your family members. Please try this recipe and leave a comment for me here or on Twitter.
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
2 cups granulated sugar
2 cups light brown sugar (packed)
1/4 teaspoon salt
2 tablespoons light corn syrup
1 1/2 cups milk
1 cup evaporated milk (not diluted)
1/2 cup heavy cream
2 teaspoons vanilla
1 1/2 cups pecans, 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.
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.
