Best 3 Easy Opera Fudge Recipes
Indulge in the delightful symphony of flavors with our curated collection of easy opera fudge recipes. From classic chocolate to creative variations infused with nuts, fruits, and spices, this timeless treat will tantalize your taste buds and satisfy your sweet cravings. Whether you're a seasoned baker or just starting your culinary journey, these recipes offer a range of difficulty levels to suit your expertise. Get ready to embark on an operatic adventure in confectionery artistry, creating a masterpiece that will leave you and your loved ones craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
OPERA FUDGE
This recipe for opera fudge comes courtesy of Rose Richard.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 pounds
Number Of Ingredients 6
Steps:
- Butter a rimmed baking sheet; set aside.
- Mix sugar and cream together in a large heavy-bottomed saucepan. Place over medium-low heat and bring to a boil. Add butter, and cook, without stirring, until mixture reaches 240 degrees on a candy thermometer, 50 to 60 minutes.
- Pour mixture onto prepared baking sheet in an even layer. Let cool 2 hours. Transfer mixture to a large bowl and stir in vanilla. Using your hands, begin to pull and press the mixture. Keep pulling and kneading mixture until it lightens in color, loses its shine, and no longer sticks to your fingers, 15 to 45 minutes. Roll mixture into small balls, about 1 inch in diameter. Place on a parchment-paper-lined baking sheet and refrigerate until firm and cold, about 10 minutes.
- In a heatproof bowl set over (but not touching) simmering water, melt chocolate and food paraffin, stirring until smooth and well combined. Using a toothpick, dip each ball into chocolate mixture, and return to baking sheet. Refrigerate until fudge is chilled and chocolate has set, about 30 minutes. Bring to room temperature before serving.
OPERA FUDGE
Make and share this Opera Fudge recipe from Food.com.
Provided by Dienia B.
Categories Candy
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Butter sides of a heavy 2 quart saucepan.
- In it combine sugar milk cream corn syrup and salt.
- Cook and stir over medium heat until sugar dissolves and mixture comes to boiling.
- Cook to soft ball stage (236°F).
- Immediately remove from heat.
- Cook to lukewarm (110°F) without stirring.
- Add butter and vanilla.
- Beat vigorously until mixture becomes very thick and starts to lose its gloss.
- Quickly stir in cherries and pour into buttered shallow pan. Mark while warm; cut when firm.
Nutrition Facts : Calories 202.7, Fat 3.9, SaturatedFat 2.5, Cholesterol 12.7, Sodium 135.3, Carbohydrate 42.5, Sugar 40.5, Protein 0.7
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.
Provided by Molly53
Categories Candy
Time 25m
Yield 1 pound
Number Of Ingredients 4
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 (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.
Nutrition Facts : Calories 2381.2, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 381.5, Carbohydrate 407.1, Sugar 400.4, Protein 4.9
Tips:
- Use high-quality chocolate: The quality of your chocolate will greatly impact the flavor of your fudge. Use a good-quality semisweet or bittersweet chocolate for the best results.
- Don't overcook the fudge: Fudge is done when it reaches the soft-ball stage, which is 234-238°F (112-114°C). Cooking the fudge for too long will cause it to become grainy and crumbly.
- Let the fudge cool completely before cutting it: Fudge needs to cool completely before it can be cut and served. Cutting it too soon will cause it to be soft and gooey.
- Store the fudge in an airtight container: Fudge can be stored in an airtight container at room temperature for up to 2 weeks. For longer storage, it can be stored in the refrigerator for up to 2 months or in the freezer for up to 6 months.
Conclusion:
Opera fudge is a delicious and decadent treat that is perfect for any occasion. It is easy to make and only requires a few simple ingredients. With its rich chocolate flavor and creamy texture, opera fudge is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give opera fudge a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love