Ingredients:
 
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.
Makes about 1 pound.

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 when you add the butter.

Cappuccino Fudge

Add 2-3 heaping teaspoons of instant cappuccino mix right after the butter.