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Text File  |  1993-09-02  |  1.6 KB  |  33 lines
  1.     *******************************
  2.     ***** Opera Vanilla Fudge *****
  3.     *******************************
  4.  
  5.     Categories: Candy           OSG1966                        
  6.  
  7.     Calories     per serving:             Number of Servings:   1
  8.     Fat grams    per serving:              Approx. Cook Time:      
  9.     Cholesterol  per serving:                          Marks:    P
  10.  
  11.     INGREDIENTS ------------------------------------------------------------
  12.  
  13.        3 1/2    lb    Sugar                                             
  14.        1        qt    Cream                                             
  15.        1/8      tsp   Cream of tartar                                   
  16.        1/2      of    Caramel recipe                                    
  17.        1/2      lb    Nuts                                              
  18.        1        tsp   Vanilla                                           
  19.  
  20.     DIRECTIONS  ------------------------------------------------------------
  21.  
  22.     Boil sugar, cream of tartar and cream to soft ball stage and stir to  
  23.     prevent scorching. Add vanilla. Pour onto plate rinsed with cold water
  24.     but do not scrape pan. When cool beat unitl it loses  it's gloss.     
  25.     Knead and form into loaves. Let stand over night, roll in warm        
  26.     caramels, nuts, caramel and finally nuts. When caramel is hard cut    
  27.     into slices.                                                          
  28.                                                                           
  29.     Source: Miss Maurine Catlin, Henrietta Grange, Lorain County, OH      
  30.  
  31.     *** Recipe Via Compu-Chef (tm) ***
  32.  
  33.