Recipe - Opera Vanilla Fudge

3 One half pound Sugar
1 qt Cream
1/8 teaspoon Cream of tartar
One half Caramel recipe
One half pound Nuts
1 teaspoon Vanilla

Boil sugar, cream of tartar and cream to soft ball stage and stir to
prevent scorching. Add vanilla. Pour onto plate rinsed with cold water
but do not scrape pan. When cool beat unitl it loses it's gloss.
Knead and form into loaves. Let stand over night, roll in warm
caramels, nuts, caramel and finally nuts. When caramel is hard cut
into slices.

Source: Miss Maurine Catlin, Henrietta Grange, Lorain County, OH
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of the Ohio State Grange Home Economics Committee.

File ftp://ftp.idiscover.co.uk/pub.food/mealmaster/recipes/mmcandy.zip