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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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Vanilla Opera Fudge
2 cups sugar
1 cup heavy cream
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla
Put sugar and cream in saucepan, stir until it boils, add cream of
tartar, and boil, stirring carefully to prevent burning, to 238° F., or
until candy forms a soft ball when tried in cold water. Move
thermometer often that candy may not burn underneath. Pour on
marble slab, agate tray, or large platter which has been slightly
moistened with a damp cloth, and leave until cold. With broad
spatula or butter paddle work the candy back and forth until it
becomes creamy. It may take some time, but it will surely change at
last if it was boiled to the right temperature. Cover with a damp
cloth for half an hour, then add vanilla, working it in well with the
hands. Press into a small shallow box lined with wax paper, let stand
to harden, then cut in squares.
Other flavors may be used instead of vanilla, and the candy be
tinted with color paste to correspond. Sometimes the fudge is
divided into several portions, each flavored and colored differently,
and pressed into a box in thin layers, then cut in squares when hard.
Or each portion may be packed separately to give more variety
when arranged on a bonbon dish.
Assorted Opera Fudges
Variations of Opera Fudge may be secured by omitting vanilla
and adding one of the following:
Chopped almonds with almond extract.
Chopped candied pineapple with pineapple extract.
Candied plums cut in pieces with lemon extract.
Chopped candied ginger.
Chopped walnuts or pecans with melted chocolate.
Other variations are in the following recipes.
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