Opera Fudge


The holidays wouldn’t be the same without a traditional fudge recipe. This recipe is a great make-ahead dish for your Christmas platter, or any occasion.

Opera Fudge

Andy Lyons

Prep Time:
20 mins
Cook Time:
30 mins
Cool Time:
55 mins
Total Time:
1 hrs 45 mins
1 pound (32 pieces)


  • 2 cup sugar

  • ½ cup milk

  • ½ cup half-and-half or light cream

  • 1 tablespoon light-colored corn syrup

  • 1 tablespoon butter

  • 1 teaspoon vanilla


  1. Line an 8 x 4 x 2-inch loaf pan with foil, extending foil over edges of pan. Butter foil; set pan aside.

  2. Butter sides of a heavy 2-quart saucepan. In pan combine sugar, milk, half-and-half, and corn syrup. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 238 degrees F, soft-ball stage (25 to 35 minutes).

  3. Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees F (about 55 minutes).

  4. Remove thermometer from saucepan. Beat mixture vigorously till fudge becomes very thick and just starts to lose its gloss (about 10 minutes total).

  5. Immediately spread fudge in prepared pan. Score into squares while warm. When firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered. Makes about 1 pound (32 pieces).

Nutrition Facts (per serving)

61 Calories
1g Fat
13g Carbs
Nutrition Facts
Servings Per Recipe 32
Calories 61
% Daily Value *
Total Fat 1g 1%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 8mg 0%
Total Carbohydrate 13g 5%

*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.

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