White Fudge (Opera Fudge) - cooking recipe

Ingredients

2 cups sugar
1 cup heavy cream
1/8 teaspoon salt
1 teaspoon vanilla

Preparation

Oil a jelly roll pan OR an 8 x 8 pan.
Combine the sugar, cream and salt in a 3 quart heavy pot, stirring to blend well
Place over medium heat and, stirring constantly, bring to a boil.
Cover and let boil for 2 or 3 minutes.
Uncover and wash down the sides of the pot with a pastry brush dipped in cold water
Continue to boil over medium heat, WITHOUT STIRRING, until the syrup reaches the soft ball stage (234F)
Remove the pot to a cooling rack and let cool to lukewarm (110F) WITHOUT STIRRING.
Add the vanilla, whip until creamy, then spread in the oiled pan.
To keep it creamy, cover the top of the candy with a damp cloth or paper towel for at least 30 minutes.
Uncover, let set until firm and cut into squares.
Store in airtight container.