2 cups sugar
1 cup whipping cream
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Mix sugar with cream, and stir until dissolved. Add cream of tartar, and boil to 238°F., or until soft ball forms in cold water, stirring carefully to prevent burning. Move thermometer often so fudge will not burn underneath.

Pour onto a lightly oiled marble slab or silicone mat. Allow to cool, and work fudge with a broad spatula or butter paddle until creamy. Cover with a damp cloth for 1/2 hour, add vanilla extract, and work in well with hands.

Place in small, shallow box, previously lined with wax or parchment paper. When cold, cut into squares.

WALNUT CREAMS:

Shape vanilla opera fudge into small balls, using about 1 tablespoon fudge for each ball. Press 1/2 walnut meat firmly into each side, and roll in granulated sugar, either plain or colored.

STUFFED DATES:

Wash and stone as many dates as needed. Stuff each with vanilla opera fudge, and roll in granulated or powdered sugar.

Submitted by: CM