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Opera Fudge
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Blond fudge with red cherry bits.

Serves/Makes:24 pieces

  • 2 cups (475 ml) sugar
  • 1 cup (225 ml) milk
  • 1/2 tsp (2 ml) salt
  • 1 tbsp (15 ml) butter
  • 1 tsp (5 ml) vanilla
  • 1/2 cup (125 ml) marshmallow creme
  • 1/2 cup (125 ml) chopped candied cherries
  • Butter sides of heavy 2 quarts (1900 ml) saucepan.
  • Combine sugar, milk and salt.
  • Heat over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil.
  • Cook to soft-ball stage at 238 degrees (125 C.), stirring only if necessary.
  • Immediately remove from heat.
  • Add butter and cool to lukewarm at 110 degrees (45 C.) without stirring.
  • Add vanilla and beat vigorously until mixture begins to hold its shape.
  • Add marshmallow creme and beat until fudge becomes very thick and starts to lose its gloss.
  • Quickly stir in cherries and spread in a buttered shallow pan.
  • Score into squares while warm; cut when firm.

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