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Opera Cream Fudge Recipe
|Granulated sugar||2 Cup (32 tbs)|
|Packed light brown sugar||2 Cup (32 tbs)|
|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)|
|Pecans||1 1⁄2 Cup (24 tbs), chopped|
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 mg
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
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.