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White Fudge (Opera Fudge)

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“A dreamy confection from Fannie Farmer posted in response to a recipe request. For best flavor, let it mellow overnight. The cooking time is approximate. From David S. in Louisville: Candies are usually stirred constantly until they come to a boil. The sugar needs to be completely dissolved before it comes to a boil. After the candy comes to a boil you need to let it boil without stirring. It's also important that the candy cool down undisturbed to the proper temperature before beating it.”
1 pound

Ingredients Nutrition


  1. Oil a jelly roll pan OR an 8 x 8 pan.
  2. Combine the sugar, cream and salt in a 3 quart heavy pot, stirring to blend well
  3. Place over medium heat and, stirring constantly, bring to a boil.
  4. Cover and let boil for 2 or 3 minutes.
  5. Uncover and wash down the sides of the pot with a pastry brush dipped in cold water
  6. Continue to boil over medium heat, WITHOUT STIRRING, until the syrup reaches the soft ball stage (234F)
  7. Remove the pot to a cooling rack and let cool to lukewarm (110F) WITHOUT STIRRING.
  8. Add the vanilla, whip until creamy, then spread in the oiled pan.
  9. To keep it creamy, cover the top of the candy with a damp cloth or paper towel for at least 30 minutes.
  10. Uncover, let set until firm and cut into squares.
  11. Store in airtight container.

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