Opera Fudge 2 cups granulated sugar 1 cup heavy cream Few grains salt 1/8 teaspoon salt 2 tablespoons butter 1/2 teaspoon vanilla extract 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. Makes about 1 pound.