New This Month


This recipe for opera fudge comes courtesy of Rose Richard.

Source: The Martha Stewart Show, April Spring 2007



Similar Recipes


How would you rate this recipe?
  • persiancats
    11 SEP, 2014
    Hi everyone, I'm Rose Richard. I'm sorry to read the posts where the opera fudge didn't get to the desired consistency that makes opera fudge gets its reputation as one of the most wonderful confectionary you'll taste. It really is a very tricky candy to make. I URGE anyone wishing to make it to watch the part one and part two videos posted on Martha's website. There are SO many helpful hints that I learned my first times attempting to making opera fudge - worth the hard work:-)
    • loriritter57
      8 APR, 2019
      How long do you stir the sugar and cream
    • Missylm
      9 NOV, 2014
      I'm from Lebanon and grew up on this!! Just made it and nailed it the first time!! But I would like to know how much and when to add peanut butter?
  • dahlindahlin
    10 OCT, 2012
    I also grew up making Opera Fudge at Christmas with my mother. She was given the recipe by a friend who grew up in Cincinnati, Ohio. The difference is that Mom would pour the unworked fondant on plates and it was whipped with a knife. She also made other flavors - maple/walnut, mint, and cherry. The candies were made several weeks before Christmas, layered with waxed paper in cookie tins and put in a cool place to "age."
    • cincygirlsz
      27 JAN, 2018
      In Cincy we call this candy opera cremes. It is sold by several local candy companies, and it is delicious.
  • rsdotc
    28 JUL, 2017
    I have tried numerous other recipes for this candy and failed I had it in northern ky on a cake and came home and started immediately trying to make with only horrible fails. This recipe the first time making it and it is perfect!!!! Very easy to follow and simple instructions it went fast it cooked fast and cooled in 30 minutes I put the mixture in my kitchen aid stand mixer and viola . I am shocked and thrilled I keep looking at it on my counter lol. ❤️ Thanks again candy lady and Martha you rock ......
    • jelledgemecom
      11 NOV, 2017
      How did you knead this in your Kitchen Aid? Did you use the dough hook or the paddle beater?
  • MollyMcFudge
    15 DEC, 2014
    I also grew up in Lebanon and ate pounds of opera fudge. What can I do to keep the consistency of the candy while halving the sugar? We now find the candy is too sweet. When I used less sugar, the taste was perfect for us but the consistency did not allow for it to be rolled or cut in squares. If you kept it refrigerated in the dish, you could eat it with a spoon but it was soft. Is there a stabilizing ingredient I can add to give it the texture it needs for rolling? Thanks!
  • Susan Amaya
    13 OCT, 2012
    how many exactly does this make??
    • persiancats
      30 NOV, 2014
      80 to 100 round balls, depending on how large you roll them.
  • lmcmanis
    2 APR, 2012
    For anyone who has successfully made this recipe - where did I go wrong? After the mixture cooled on the baking sheet, it was the texture/taste of caramel. After kneeding in the bowl about 20 mins it turned hard and crumbled. HELP!
    • persiancats
      30 NOV, 2014
      You cooked it either to fast or too long. I urge you to try again, and watch the video prior to making it. Good luck!
  • cookiemom613
    25 NOV, 2013
    After reading some of the reviews I felt I needed to add a comment. As a Lebanon native I have been making this for 50 years. The temp(240) is to high, causing the dry crumbly mix upon beating. Ideal temp is 236 to 238 removing from burner when it beeps. Don't try to make this during high humidity or it will "sugar". We have always poured the hit mix onto a buttered heavy platter. I warm it in the oven while cooking the fudge, keeping the chance of condensation low, another culprit of the sugary
    • persiancats
      30 NOV, 2014
      I agree with the temperature. Soft ball is usually 235 degrees. I also use the water method to guarantee the correct cooked temperature (as seen on video) Glad to hear your another Opera Fudge maker!
  • jzechman21
    7 APR, 2014
    I attempted making this recipe and it didn't turn out right. I followed the recipe to the "t" and still ran into issues. I did not stir the mixture at all after first adding the cream and sugar and the pot had thick sides where the sugar built up. When I went to pour the mixture out on the pan the sides of sugar came out with all of it. So when it came to kneading and mixing by hand it was all grainy. Is there anyway to solve the issue of having the rim of sugar in the pot?
    • persiancats
      30 NOV, 2014
      Hi jzechman21. What type of kettle did you use? I'm wondering if it was teflon lined or something that everything slides out. I always use a stainless steel kettle. You can also use an aluminum kettle. I never had an issue with all the sugary mixture sliding out, that's why I inquired if you used a treated kettle. Please watch the video for further hints etc. Good Luck!!
  • Missylm
    9 NOV, 2014
    Thank you Rose for this recipe. I grew up in Lebanon and couldn't wait till Easter and the Holidays game around to get some Opera Fudge! It's so funny that it is unknown outside Lebanon county. Having move to Lancaster County, I have been searching for years for this recipe since everyone I knew either wouldn't share or they passed away. I made this and nailed it on the first try!!! So excited. But I would like to know when and how much peanut butter to add?
    • persiancats
      30 NOV, 2014
      Hi Missylyn....just saw your inquiry about the peanut butter. You add the peanut butter after you have worked the mixture by hand. You add peanut butter per your taste, start out with 1/2 cup and then gradually add per your personal taste. FYI - If you make a batch and can't get it to where you can roll it into balls, add peanut butter and it always rolls into balls. I personally don't add peanut butter as I love the original taste. Happy Cooking!
    • persiancats
      25 NOV, 2014
      Hi Missyln. I'm glad to hear you had success on your first attempt!! I love to hear success stories:-) I wish everyone would view the video before making it, there would probably be many more success stories. I too remember Opera Fudge as a young girl and the taste is something you don't forget - there's nothing else like it. When I was a teenager, my best friend's mother made it. I spent a lot of time in her home and observed her making it, never thinking I too would making it too:-)
  • Iris Dyrhaug
    27 NOV, 2012
    The first time I made this it did what a lot of people are talking about, it became hard and crumbly. I believe it 'curdled' and the butter oil separated ( that's why, at least in my case, it was oily). I was determined and KEPT KNEADING for a while. It let off more oil and was dry an and crumbly, but eventually it reabsorbed and came together as fluffy and pliable. It was not as smooth as the second time I made it(without this problem) but it certainly came together and tasted and felt great.

I'm in the mood for:

  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes