Candied Cherry Opera Fudge Recipes

Steps:

• 1. Butter the sides of a heavy 2 quart saucepan. In it combine the first 4 ingredients. Cook and stir over medium-low heat till mixture boil. Cook to soft ball stage(238^), stirring only to prevent sticking(mixture should boil gently over entire surface). Remove from heat;add butter and vanilla but do not stir. THIS IS AN IMPORTANT STEP. Cool, without stirring, to lukewarm(110^), about 55 minutes. Then beat fast about 10 minutes or till mixture loses its shine. Spread in a buttered loaf pan 8x4-inch. Score while warm; cut when firm. --- Cherry Opera Fudge: Make as above, except stir in 1/4 cup or more chopped candied cherries,before spreading into loaf pan. --- Almond Opera Fudge: Prepare as above ,except add 1/4 teaspoon almond extract with vanilla; stir in 1/3 or more chopped toasted almonds before spreading into loaf pan.

Steps:

• In a microwavable bowl, combine milk and chocolate chips. Microwave on high until chips are melted and mixture is smooth when stirred, about 1 minute. Stir in almonds, cherries and extract. Spread evenly in a greased 8-in. square pan. Cover and chill until firm. Cut into squares. Store, covered, in the refrigerator.

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.