White Fudge Opera Fudge
Indulge in the creamy decadence of White Fudge Opera Fudge, a classic homemade treat that’s irresistibly smooth and sweet. This old-fashioned candy pairs the luxurious richness of heavy cream and butter with a touch of pure vanilla for a flavor that’s delightfully pure and indulgent. The recipe combines simple pantry staples like granulated sugar and confectioners’ sugar, cooked to perfection at the soft-ball stage, giving the fudge its signature velvety texture. With just 15 minutes of prep and a few straightforward steps, you’ll create bite-sized squares of melt-in-your-mouth goodness, perfect for gifting, sharing at celebrations, or enjoying as an elegant after-dinner treat. Plus, its impressive shelf life makes it an ideal make-ahead dessert for any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 1 tablespoon Light corn syrup
- 0.125 teaspoons Salt
- 1 teaspoon Pure vanilla extract
- 2 cups Confectioners’ sugar (powdered sugar)
Instructions
Line an 8x8-inch baking pan with parchment paper, ensuring it hangs over the edges for easy removal. Lightly grease the parchment paper with butter or spray oil.
In a medium, heavy-bottomed saucepan, combine the granulated sugar, heavy cream, unsalted butter, light corn syrup, and salt. Cook over medium heat, stirring frequently, until the sugar dissolves completely.
Attach a candy thermometer to the saucepan without letting it touch the bottom. Continue cooking and stirring occasionally until the mixture reaches 240°F (soft-ball stage). This process may take about 15-20 minutes.
Remove the saucepan from the heat and allow the mixture to cool slightly, about 5 minutes.
Stir in the vanilla extract, then gradually sift in the confectioners' sugar, mixing until the fudge becomes thick and smooth.
Pour the fudge mixture into the prepared baking pan, smoothing the surface with a spatula. Let it cool completely at room temperature for 2-3 hours, or refrigerate for about 1 hour to set faster.
Once set, lift the fudge from the pan using the parchment sling. Slice into 1-inch squares using a sharp knife.
Store the White Fudge Opera Fudge in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks. Enjoy!
Nutrition Facts
Calories |
3567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 664.5 g | 242% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 663.6 g | ||
| Protein | 0.2 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 13 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
