Aunt Helens Opera Fudge Recipes

Steps:

• Put cream and sugar in a large saucepan. Heat on medium to medium-high. Stir until it comes to a boil, then add cream of tartar. Using a candy thermometer, cook and stir constantly till it reaches 238 degrees F. Immediately pour onto a large, cooled marble candy-making slab (or something similar that will stay cold) until the mixture is cooled.
• Then mix well until it turns white and mounds. Cover with a damp cloth for 1/2 hour or so.
• Then knead it like bread until it's smooth. You can have it plain or add small bits of candied fruit and nuts, if you like, and knead into it.
• Roll it into a log on some waxed paper or plastic wrap, and keep refrigerated. Serve by slicing 1/4 inch slices off and serving on a pretty little plate.

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.

Steps:

• In a heavy 2-quart saucepan, stir sugar, cream, corn syrup and salt. Stirring gently over medium heat, cook until sugar dissolves. Wash down sides of saucepan with a pastry brush, dipped in hot water and shaken, to remove sugar crystals. Place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Without stirring, cook until temperature reaches 238° to 240° * or soft ball stage Wash down thermometer if necessary. Remove from heat.Add butter and vanilla but do not stir in. Cool to 110° or until bottom of pan feels lukewarm. Stir until creamy and thickened. Knead by hand on a board or counter until smooth and cool.Use immediately as filling for molded candies or shape into 3/4 -inch balls, lightly cover and let stand overnight or until a crust forms before dipping * See altitude adjustments.Note: If you do not wish to dip them, the fudges can also be used plain as a filling for dates, or the balls can be immediately rolled in sugar and pressed into plastic molds. Two cups of the Chocolate Cream Fudge can be patted into a small pan and cut into squares. Store in airtight containers.

Steps:

• 1. Butter (or spray) an 8 x 8" pan, set aside
• 2. Add sugar and evaporated milk in a 2-quart pan
• 3. Boil to a soft ball stage (5 minutes)
• 4. Remove from flame and add the vanilla extract and peanut butter and stir well
• 5. Add the marshmallow cream and stir until well blended, then piur into you prepared pan
• 6. Let cool until set, then cut into pieces... 6 rows by 6 rows