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Ingredients
| granulated sugar: 2 cups |
| heavy whipping cream (fluid): 1 cup |
| salt: 1/8 tsp |
| vanilla extract: 1 tsp |
White Fudge (Opera Fudge)
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
20 min -
Servings
1 serving(s)
Tags
- 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 (234F)
- Remove the pot to a cooling rack and let cool to lukewarm (110F) 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.