Serves: 2
Total Calories: 1,280
* Use Grand Opera Fudge (recipe below) as the base for this variation. Grand Opera Fudge: * In a heavy 2-quart saucepan, stir sugar, cream, corn syrup and salt. Stirring gently over medium heat, cook until sugar dissolves. Wash down sides of saucepan with a pastry brush, dipped in hot water and shaken, to remove sugar crystals. Place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Without stirring, cook until temperature reaches 238° to 240° * or soft ball stage Wash down thermometer if necessary. Remove from heat. Add butter and vanilla but do not stir in. Cool to 110° or until bottom of pan feels lukewarm. Stir until creamy and thickened. Knead by hand on a board or counter until smooth and cool. Use immediately as filling for molded candies or shape into 3/4 -inch balls, lightly cover and let stand overnight or until a crust forms before dipping * See altitude adjustments. To 1/2 cup Grand Opera Fudge, add 1 ounce melted unsweetened chocolate. Work with a spatula on a board or baking sheet until well blended.
Note: If you do not wish to dip them, the fudges can also be used plain as a filling for dates, or the balls can be immediately rolled in sugar and pressed into plastic molds. Two cups of the Chocolate Cream Fudge can be patted into a small pan and cut into squares. Store in airtight containers.
This Chocolate Cream Fudge recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
