Vanilla Opera Fudge

Ingredients

• 2 cups sugar
• 1/4 teaspoon cream of tartar
• 1 cup heavy cream
• 1/4 teaspoon vanilla

Method

1. 1

   Put sugar and cream in pan, stir until it boils, add cream of tartar, and boil (stirring occasionally to prevent burning) to 234° F. or until mixture forms soft ball when tried in cold water.

2. 2

   Pour out and work like Sour Cream Fudge.

3. 3

   When creamy, cover with damp cloth half an hour, work in vanilla with hands, and press into shallow box lined with wax paper.

4. 4

   Cut in squares when hard.

5. 5

   For variety, color and flavor differently or add chopped nut meats or candied fruit.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 301. The excerpt below is the record exactly as published.

1 teaspoon vanilla or 14 teaspoon cinnamon Cook sugar, milk, chocolate, and corn sirup slowly until chocolate melts, stirring gently. Boil without stirring to 234° F. or until mixture forms soft ball when tried in cold water. Kemove from heat, add butter, let stand until cool, and add flavoring. Beat with wooden spoon or work with spatula on marble slab, Pour 34 inch thick in buttered pan and mark in squares. For variety, add 1 cup nut meats, broken in pieces, or 12 marsh- mallows cut in pieces. SOUR CREAM FUDGE 2 squares chocolate 28 cup sour cream 2 cups sugar 1 teaspoon vanilla Y% teaspoon salt Melt chocolate over hot water, add sugar, mix well, and add cream slowly. Boil without stirring to 234° F. or until mixture forms soft ball when tried in cold water. Pour on marble slab or platter which has been wiped with damp cloth. Leave undisturbed until cool. Add vanilla and salt, work with spatula until thick and creamy. Knead with hands until smooth. Roll 14 inch thick and cut out. 734 THE BOSTON COOKING-SCHOOL COOK BOOK SULTANA FUDGE 2 cups sugar 2 squares chocolate Y% cup milk 1 teaspoon vanilla 14 cup molasses ¥ cup English walnut ar hickory 2 tablespoons butter nut meats, cut in pieces 2 tablespoons Sultana raisins Put sugar, milk, molasses, and chocolate in pan. Stir and cook until chocolate is melted. Add butter and finish like Chocolate Fudge, adding nuts, raisins, and vanilla. When mixture begins to be creamy, pour into a buttered pan. Mark in squares. PEANUT BUTTER FUDGE 2 cups sugar 4 tablespoons peanut butter 34 cup milk 1 teaspoon vanilla Few grains salt Boil sugar and milk without stirring to 234° F. or until mixture forms soft ball when tried in cold water. Remove from fire, let stand undisturbed until cool, add salt, peanut butter, and vanilla. Beat or work like Chocolate Fudge. PRALINES 1% cups powdered sugar 2 cups hickory or pecan nut 1 cup maple sirup meats, cut in pieces 1% cup cream Boil sugar, sirup, and cream to 234° F. or until mixture forms soft ball when tried in cold water. Remove from fire, let stand until cool. Beat or work like Chocolate Fudge. Add nuts, drop from tip of spoon on waxed paper, or spread in buttered pan, and cut in squares. MAPLE CREAMS 1 cup cream 2 cups maple sirup Boil until a thread forms (234° F.). Cool and beat until thick and creamy. Drop from tip of spoon on waxed paper or spread in buttered pan and cut in squares. Add nuts or raisins, if desired. NUTS AND CONFECTIONS 155 PENUCHE (BROWN SUGAR FUDGE) 2 tablespoons butter 34 cup milk or cream 2 cups brown sugar 34 cup coconut or chopped peanuts, 44 teaspoon salt pecans, walnuts Melt butter in pan, add sugar and milk or cream, stir until sugar is dissolved. Boil without stirring to 234° F. or until mixture forms soft ball when tried in cold water. Remove from fire, leave undis- turbed until cool. Beat or work like Chocolate Fudge. Add coconut or nuts, press in buttered pan, and mark in squares. For variety, use chopped dates or raisins in place of nuts. DOUBLE FUDGE Pour any chocolate fudge ¥% inch thick in buttered pan. Pour penuche over top. Cut in squares. Other combinations may be used. DIVINITY FUDGE I 3 cups sugar 3 egg whites, beaten stiff 1 cup boiling water Vg teaspoon vanilla 1 cup corn sirup Few grains salt Mix sugar, water, and sirup. Place over low heat until sugar dis- solves. Boil to soft ball stage (234° F.). Pour slowly on egg whites, beating until thick. Flavor and pour into greased pan. Mark in squares. If desired, add nuts, fruit, or coconut, when thick. DIVINITY FUDGE II 1% cups light brown sugar 1 egg white, beaten until stiff, ¥% cup cold water but not dry 1 teaspoon vinegar 4 cup chopped nuts 1% teaspoon vanilla Boil sugar, water, and vinegar to 240° F. or until mixture forms firm ball when tried in cold water, Pour slowly on egg white, beating until creamy. Add nuts and vanilla and drop in lumps on waxed paper or spread in buttered pan and cut in squares. - 736 THE BOSTON COOKING-SCHOOL COOK BOOK VANILLA OPERA FUDGE 2 cups sugar Y teaspoon cream of tartar 1 cup heavy cream

Cook this with the app: pantry check, scaling, and the assistant.