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Opera Cream Fudge




Source of Recipe


NET
Opera Cream Fudge

4 cups granulated sugar
1 pint (2 cups) heavy cream
1/2 cup light corn syrup
1/2 cup butter
1 teaspoon vanilla extract

In a heavy pan, mix all ingredients except vanilla extract; cook over high heat until the soft-ball stage is reached or a candy thermometer registers 240 degrees F. Stir constantly or mixture will burn. Pour into buttered bowl without scraping saucepan. Cool mixture for one to two hours or until it can be comfortably touched.

Beat in vanilla extract. Work mixture with fingers until it is the consistency of fudge. Immediately spread into a buttered 9 x 13-inch pan.