I found a recipe for Opera Fudge for you. It was in the Better Homes and Gardens candy booklet. 2 cups sugar 1/2 cup milk 1/2 cup half-and-half or light cream 1 Tbsp. light-color corn syrup 1Tbsp. butter 1 tsp. vanilla 1. Line 8x4x2 inch loaf pan with foil, extending foil over edges of pan. Butter foil: set pan aside. 2. Butter inside of 2-quart heavy saucepan. In saucepan, combine sugar, milk, half-and-half, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip candy thermometer to pan; reduce heat to medium low. Continue boiling at moderate, steady rate, stirring often, until thermometer registers 238 degrees F, soft-ball stage (25-35 minutes). 3. Remove saucepan from heat. Add 1 tablespoon butter and vanilla, but do not stir. Cool, without stirring, to 170 degrees F (about 30 minutes). Remove thermometer. 4. Beat mixture vigorously with clean wooden spoon until fudge becomes thick and just starts to lose it gloss (about 5 minutes). 5. Immediately spread fudge evenly in prepared pan. Score into squares while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. I never made this, but the picture looks great. I also don't like white chocolate. Happy candy making!

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