Food recipes
Opera Fudge
Opera Fudge Ingredients: sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d salt, table butter, without salt vanilla extract candies, marshmallows cherries, sweet, raw Directions: Butter sid...
Opera Fudge
Ingredients:
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
vanilla extract
candies, marshmallows
cherries, sweet, raw
Directions:
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.
Ingredients:
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
vanilla extract
candies, marshmallows
cherries, sweet, raw
Directions:
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.