White Fudge Opera Fudge
A dreamy confection from fannie farmer posted in response to a recipe request. for best flavor, let it mellow overnight. the cooking time is approximate. from david s. In louisville: candies are usually stirred constantly until they come to a boil. The sugar needs to be completely dissolved before it comes to a boil. After the candy comes to a boil you need to let it boil without stirring. It's also important that the candy cool down undisturbed to the proper temperature before beating it.
Steps
Oil a jelly roll pan or an 8 x 8 pan.
Combine the sugar , cream and salt in a 3 quart heavy pot , stirring to blend well.
Place over medium heat and , stirring constantly , bring to a boil.
Cover and let boil for 2 or 3 minutes.
Uncover and wash down the sides of the pot with a pastry brush dipped in cold water.
Continue to boil over medium heat , without stirring , until the syrup reaches the soft ball stage.
Remove the pot to a cooling rack and let cool to lukewarm without stirring.
Add the vanilla , whip until creamy , then spread in the oiled pan.
To keep it creamy , cover the top of the candy with a damp cloth or paper towel for at least 30 minutes.
Uncover , let set until firm and cut into squares.
Store in airtight container.
Ingredients
sugar, heavy cream, salt, vanilla