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Opera Fudge
Four cupfuls sugar
Two cupfuls cream
One-fourth teaspoonful cream of tartar
One teaspoonful flavoring
Put the sugar and cream in the kettle and put over fire, stirring gently
but constantly. Add the cream of tartar, and put the thermometer in
when it begins to boil. Move the thermometer very often to stir under
it. Boil to 238°. Pour on the slab and allow to stand until it is perfectly
cold. Do not scrape the kettle. If a platter is used, it must be made
ice-cold before pouring the fudge on. When it is thoroughly cooled,
turn it and work it as cream fondant until it works up into a firm mass.
Cover it with a damp cloth for forty minutes or one hour, when it can
be taken in the hands and worked up in any way desired. It may be
cut into squares or worked into a roll and sliced down. If you wish to
make a chocolate fudge out of this, take a portion of it in the hands
and work into it enough melted chocolate to give it the desired color
and flavor. Press it out in a cake and one-half inch in thickness, and
set it away for several hours before cutting it into squares.
Work chopped candied cherries, candied citron, and nuts into this
fudge if desired.
This fudge takes longer and is harder to cream up than the cream
fondant.
If it turns to sugar, it has either been stirred too harshly while cooking,
or you began to cream it before it was entirely cold.
If it should sugar, do not attempt to make the same batch into opera
fudge, but it can be boiled over and made into another fudge.
Do not have your slab more than just moist when pouring this candy
upon it. (See "Getting Marble Slab Ready")
Opera fudge is excellent molded for center and then dipped in
chocolate or dipping cream as for bon-bons.
For variety, portions may be colored pale pink, pale green, caramel, or
chocolate, and flavored with rose, wintergreen, almond, vanilla, or
other flavoring. Press the portions out to one-half inch in thickness,
allow to set for several hours, and then cut into squares; or each
portion may be pressed out to one inch in thickness and then lay one
on top of the other, making three layers deep, then press or roll them
out to one inch in thickness, allow to stand for several hours and then
cut into squares. In this way any arrangement of colors desired may
be made.
Four cupfuls sugar
Two cupfuls cream
One-fourth teaspoonful cream of tartar
One teaspoonful flavoring
Put the sugar and cream in the kettle and put over fire, stirring gently
but constantly. Add the cream of tartar, and put the thermometer in
when it begins to boil. Move the thermometer very often to stir under
it. Boil to 238°. Pour on the slab and allow to stand until it is perfectly
cold. Do not scrape the kettle. If a platter is used, it must be made
ice-cold before pouring the fudge on. When it is thoroughly cooled,
turn it and work it as cream fondant until it works up into a firm mass.
Cover it with a damp cloth for forty minutes or one hour, when it can
be taken in the hands and worked up in any way desired. It may be
cut into squares or worked into a roll and sliced down. If you wish to
make a chocolate fudge out of this, take a portion of it in the hands
and work into it enough melted chocolate to give it the desired color
and flavor. Press it out in a cake and one-half inch in thickness, and
set it away for several hours before cutting it into squares.
Work chopped candied cherries, candied citron, and nuts into this
fudge if desired.
This fudge takes longer and is harder to cream up than the cream
fondant.
If it turns to sugar, it has either been stirred too harshly while cooking,
or you began to cream it before it was entirely cold.
If it should sugar, do not attempt to make the same batch into opera
fudge, but it can be boiled over and made into another fudge.
Do not have your slab more than just moist when pouring this candy
upon it. (See "Getting Marble Slab Ready")
Opera fudge is excellent molded for center and then dipped in
chocolate or dipping cream as for bon-bons.
For variety, portions may be colored pale pink, pale green, caramel, or
chocolate, and flavored with rose, wintergreen, almond, vanilla, or
other flavoring. Press the portions out to one-half inch in thickness,
allow to set for several hours, and then cut into squares; or each
portion may be pressed out to one inch in thickness and then lay one
on top of the other, making three layers deep, then press or roll them
out to one inch in thickness, allow to stand for several hours and then
cut into squares. In this way any arrangement of colors desired may
be made.
| Previous Topic Fudge Recipes |
| Next Topic Caramel Recipes |
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Title:
The Candy Cookbook by
Alice Bradley (1917)
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By Marion Neil (1913)
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Title:
The Candy Cookbook by
Alice Bradley (1917)
Also available online:
Candies And BonBons
And How To Make Them
By Marion Neil (1913)
Home Candy Making by
Sarah Rorer (1911)
Candy Recipes from
"Practical Housekeeping"
(1881)
Candy Making Recipes
from Mrs. Harding's 20th
Century Cookbook (1921)
Candy Recipes from
"Grand Union Cookbook"
(1902)
Links