Opera fudge recipe in the fudge category

Put sugar, cream and few grains of salt into a saucepan.

Cook and stir over moderate heat.

When at the boiling point, add the 1/8 teaspoon salt.

Clip a candy thermometer to the side of the saucepan.

Cook to the soft ball stage, 234 degrees F.

Remove from heat. Add, without stirring in, the butter.

Let stand until almost cold.

Beat until the fudge is no longer glossy and is thick and creamy.

Cover with a damp cloth and let stand 1/2 hour.

Sprinkle vanilla extract over the fudge.

Work it into the fudge with your hands.

Press the fudge into a shallow pan lined with wax paper.

When firm, cut in squares.