Best Opera Creams Candies Recipes

OPERA CREAMS (AKS FRENCH CREAMS)

Steps:

• Combine sugar, cream, and cream of tartar in a 3-qt.
• heavy saucepan.
• Cook over low heat, stirring constantly, until sugar dissolves.
• Cook to 236°F.
• Watch carefully to avoid boiling over.
• If sugar crystals form on the side of pan, wipe them off.
• (To prevent this problem, place the lid on just as candies start to boil, for 1 minute. This washes the crystals down automatically.) Pour out onto marble slab (do not scrape pan).
• Let stand until lukewarm, about 5-10 min.
• Work like fondant, until creamy& light in color.
• Add vanilla and work into mix.
• Shape in pieces as desired.
• Dip in melted chocolate.

CINCINNATI OPERA CREAM CANDIES

Steps:

• Blend cream cheese, butter and vanilla. Add sugar, one pound at a time. Mix with spoon until it's the consistency that you can roll into a ball. If still oily, you may want to add more sugar.
• Put balls on wax paper; spoon melted chocolate over it, or you can set the balls in small paper candy wrappers and spoon chocolate over them. Refrigerate.
• Balls can be rolled one day, refrigerated, and then spoon chocolate over them the next day.

OPERA CREAMS CANDIES

Steps:

• Mix together sugar,cream,corn syrup,butter and salt in a saucepan.
• Cook over medium heat, stirring constantly, until sugar has dissolved.
• Cook about 25 minutes, stirring occasionally until a candy thermometer reaches 238 F (soft-ball stage).
• Remove pan from heat and stir in vanilla and maple extract.
• Pour into a large bowl and beat with an electric mixer until creamy.
• Stir in pecans.
• Drop by heaping teaspoonfuls onto greased waxed paper and let cool until hardened.
• Store in an airtight contained between sheets of waxed paper.
• NOTE: You may use either light or dark corn syrup- the difference will be a slight change in color.

OPERA CREAMS

Steps:

• Combine sugar, cream, corn syrup, butter, and salt in a heavy saucepan and cook over low heat until sugar is dissolved, stirring constantly. Cook to soft ball stage (238 degrees F on candy thermometer), stirring occasionally. Remove from heat, and add maple flavoring and vanilla. Pour into a large bowl and beat with a mixer until creamy. Add pecans. Drop by teaspoonsful onto buttered waxed paper. Let cool for 1 hour. Store in an airtight container between layers of waxed paper.