Recipes and Cooking Candied Cherry Opera Fudge 3.6 (34) Studded with candied cherries, this fudge recipe is a real showstopper. Make this fruity fudge for the holidays, or serve it as an extra special treat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2010 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Cook Time: 20 mins Stand Time: 20 mins Total Time: 1 hrs Servings: 20 Jump to Nutrition Facts Ingredients 2 cup sugar ½ cup milk ½ cup half-and-half or light cream 1 tablespoon light-colored corn syrup ½ teaspoon salt 1 tablespoon butter 1 teaspoon vanilla ⅓ cup coarsely chopped candied red cherries Halved candied red cherries (optional) Directions Line a 5-3/4x3x2-inch loaf pan with foil, extending foil over the edges of the pan. Butter the foil; set aside. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the sugar, milk, half-and-half, corn syrup and salt. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Clip a candy thermometer to sides of pan. Continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 236 degrees F, soft ball stage, (about 20 minutes). Adjust heat as necessary to maintain a steady boil. Remove saucepan from heat. Add butter and vanilla but do not stir. Cool, without stirring, to 170 degrees F (about 20 minutes). Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon for 5 minutes. Add 1/3 cup cherries. Beat mixture vigorously for 1 minute more. Pour into prepared pan, spreading evenly. Let stand until firm. Use foil to lift fudge from pan; remove foil. To serve, top with additional cherries. Cut fudge into thick slices. Makes 20 servings. * Before making candy, always calibrate your thermometer by placing in boiling water. Adjust candy temperature depending on whether the water boils above or below 212°F. We recommend the digital Williams-Sonoma Oil and Candy Thermometer. The digital read out makes cooking to the right temperature easy. http://www.williams-sonoma.com/products/digital-oil-and-candy-thermometer/ Rate it Print Nutrition Facts (per serving) 108 Calories 1g Fat 24g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 108 % Daily Value * Total Fat 1g 1% Saturated Fat 1g 5% Cholesterol 4mg 1% Sodium 71mg 3% Total Carbohydrate 24g 9% Total Sugars 22g Calcium 20.2mg 2% Potassium 18mg 0% Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.