Opera Fudge

Yield: about 1 pound

Ingredients

• 2 cups granulated sugar
• 1 cup heavy cream
• Few grains salt
• 1/8 teaspoon salt
• 2 tablespoons butter
• 1/2 teaspoon vanilla extract

Instructions

1. Put sugar, cream and few grains of salt into a saucepan. Cook and stir over moderate heat. When at the boiling point, add the 1/8 teaspoon salt. Clip a candy thermometer to the side of the saucepan. Cook to the soft ball stage (234 degrees F).
2. Remove from heat; add, without stirring in, the butter.
3. Let stand until almost cold.
4. Beat until the fudge is no longer glossy and is thick and creamy.
5. Cover with a damp cloth and let stand for 30 minutes.
6. Sprinkle vanilla extract over the fudge. Work it into the fudge with your hands.
7. Press the fudge into a shallow pan lined with wax paper.
8. When firm, cut into squares.