Saturday, December 25, 2010

Opera Fudge

Opera Fudge
From: picunurse

2 cups sugar
1 cup heavy cream
1/8 tsp salt
1 tsp vanilla
1/2 cup diced apricots or raisins
Grease, with butter, an 8" square pan, set aside.
In a 3 qt, heavy sauce pan stir well the sugar, cream and salt.
Over medium heat, stirring constantly, bring mixture to a boil.
Cover pan for 2-3 minutes. (watch it carefully, it and boil over at this point.)
Uncover, wipe down sides with cold water on a pastery brush.
Continue to boil, WITHOUT stirring until it reaches 234°F on a candy thermometer. Or until a small amount dropped into cold water holds a soft ball shape.*
Remove from heat
Place the pan in a shallow cool water bath until the mixture reaches 110°F.
Add apricots or raisins.
Stir until it just begins to lose its gloss, then turn it into the greased pan.
Once cool, cut into squares. Enjoy.

*biginners always use a candy thermometer. Do the soft ball test a few times to see what it feels like.

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