Skaarup Fudge
DEDICATED TO TP SKAARUP AND HIS RECIPES
OPERA (BORDEAUX) FUDGE RECIPE
SKAARUP'S OPERA (BORDEAUX) FUDGE
© 1997 T. P. Skaarup, original recipe. May be copied unaltered. All
rights reserved.

    1 tbsp. butter
    2 cup sugar
    1/2 cup light cream (or half-and-half)
    1/2 cup milk
    1 tbsp. corn syrup (light)
    1 tsp. vanilla extract
    1/2 tsp. salt

Directions:
Prepare a 2 quart sauce pan using a non-stick vegetable spray.
Combine sugar, milk, cream, syrup and salt in sauce pan and cook
at medium heat until it boils. Stir gently and continue to boil at
lowest heat (Med to Med-High) until boiling temperature reaches
236-238°F. Remove from heat and add butter, stir gently, then let sit
without stirring. When cools to a lukewarm (roughly 110°F) beat
vigorously until it begins to lose it's gloss (5-10 minutes). Spread
into loaf pan (8" x 4"). Double recipe to make enough to fill an 8" x 8"
pan. Score when warm and cut when cool.

Remarks:
Opera Fudge serves as the backbone for a wide variety of popular
non-chocolate fudges. A couple variations include:

VARIATIONS

Almond Fudge
Add 1/4 tsp. almond extract before spreading. Add 1/2 cup sliced
almonds immediately before casting.

Cherry Fudge
Add 1/4 cup chopped candied cherries immediately before casting.
(Candied cherries are significantly drier than Maraschino Cherries.
If you're going to use Maraschino Cherries first cut them into 1/8th's
and let sit out overnight to dry.)

Rum Raisin Fudge
Add 1/4 tsp. rum extract when you add the butter. Add 1/2 cups
raisins immediately before casting. Separate the clumps of raisins
while measuring.

Peanut Butter Fudge
Add 2-3 cups (16-24 oz.) of chunky peanut butter (I prefer Jif or
Skippy) when you add the butter.

Cappuccino Fudge
Add 2-3 heaping teaspoons of instant cappuccino mix (like General
Foods International Flavors) right after the butter.

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