White Fudge (Opera Fudge)

Step 1

Oil a jelly roll pan OR an 8 x 8 pan.

Step 2

Combine the sugar, cream and salt in a 3 quart heavy pot, stirring to blend well

Step 3

Place over medium heat and, stirring constantly, bring to a boil.

Step 4

Cover and let boil for 2 or 3 minutes.

Step 5

Uncover and wash down the sides of the pot with a pastry brush dipped in cold water

Step 6

Continue to boil over medium heat, WITHOUT STIRRING, until the syrup reaches the soft ball stage (234F)

Step 7

Remove the pot to a cooling rack and let cool to lukewarm (110F) WITHOUT STIRRING.

Step 8

Add the vanilla, whip until creamy, then spread in the oiled pan.

Step 9

To keep it creamy, cover the top of the candy with a damp cloth or paper towel for at least 30 minutes.

Step 10

Uncover, let set until firm and cut into squares.

Step 11

Store in airtight container.