Opera Fudge

32 pieces servings Prep: 5 m Cook: 10 m Total: 15 m Beginner
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Opera Fudge
The name Opera Fudge could infer that it is called such because 1) you taste it and yell for more or 2) you scream at yourself for not making more cause you ran out so fast. All kidding aside, Momma always made this fudge with butter, milk, white frosting mix, and chopped nuts around Christmas and we love it!!!

Ingredients

32 pieces servings
  • 3 tbsp butter or margarine
  • 3 tbsp milk
  • 1 package (15.4 oz) creamy white frosting mix
  • 1/2 cup chopped nuts

Step-by-Step Instructions

  1. Butter a 9x5x3 inch loaf pan.
  2. In top of a double boiler, melt butter into the milk. Stir in frosting mix (dry) until smooth.
  3. Heat over rapidly boiling water for 5 minutes, stirring occasionally, then stir in nuts.
  4. Spread mixture evenly into buttered pan. Cool until firm, about 1-2 hours, and cut into squares. Makes 1 pound (32 one-inch squares).

Common Problems and Solutions

Q: Why is my fudge too soft and not setting?

A: Make sure you heat the mixture over rapidly boiling water for the full 5 minutes to properly activate and thicken the frosting mix. The double boiler method ensures gentle, even heat without scorching.

Q: Can I make this without a double boiler?

A: Yes, you can use a heat-safe bowl set over a pot of simmering water. Just make sure the bottom of the bowl doesn't touch the water, and keep the heat at medium to avoid scorching the mixture.

Tips and Techniques

Line your buttered pan with parchment paper for easier removal and cleaner cuts. If using walnuts or pecans, lightly toast them first for 5-7 minutes at 350°F to enhance their flavor.

Ingredient Substitutions

  • chopped nuts: pecans, walnuts, or almonds
  • creamy white frosting mix: chocolate frosting mix

Equipment Needed

  • double boiler or heat-safe bowl
  • 9x5x3 inch loaf pan
  • wooden spoon