Opera White Fudge
2 cups sugar
1/2 cup milk
1/3 cup half-and-half
1 tablespoon light corn syrup
1/2 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
1/2 cup chopped candied cherries or 1/2 cup English walnuts
Butter sides of heavy 2-quart saucepan. (The size of the saucepan is important
because you leave the thermometer in the mixture until it cools to 110° F., and
if you use a larger pan, the ball of the candy thermometer won't reach the
In the saucepan, combine sugar, milk, half-and-half, corn syrup and salt. Cook
over medium heat, stirring constantly until sugar dissolves and mixture comes to
Cook to soft-ball stage (238° F. on candy thermometer). Immediately remove from
heat and cool to lukewarm (110° F. on candy thermometer). Don't stir during this
time. Add butter and vanilla. Beat vigorously until mixture becomes very thick
and starts to lose its gloss.
Quickly stir in chopped cherries or walnuts and pour into buttered
9-by-5-by-3-inch loaf pan. Score in squares while warm; cut when cool and firm.
Yields 1 pound.