Opera Fudge

A cream-colored, vanilla-flavored fudge. For the best flavor, let it mellow overnight.

Oil a jelly-roll pan or 8 x 8 inch pan. Combine the sugar, cream, and salt in a 3-quart heavy pot, stirring to blend well. Place over medium heat and, stirring, bring to a boil. Cover and let boil for 2-3 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 (234 degrees F). Remove the pot to a cooling surface or rack and, without stirring, let cool to lukewarm (110 degrees F).

Add the vanilla, stir until creamy, then spread in the oiled pan. To keep it creamy, cover the top of the candy with a damp cloth or paper towels for 30 minutes. Uncover, let it set until warm, then cut into squares and store airtight.