Opera Creams Candies Recipes

OPERA CREAM CANDY

Steps:

• Line an 8x8-inch pan with aluminum foil and set aside.
• In a medium saucepan, combine the sugar, heavy cream, and corn syrup and bring to a boil. Boil, without stirring, until the mixture reaches 238°F using a candy thermometer.
• Quickly transfer to the bowl of a stand mixer and beat on low for 1 minute, then increase the speed to medium-high and beat for 6 more minutes or until mixture loses its sheen. Then mix in the vanilla and salt.
• Transfer the mixture to the prepared pan, spreading evenly, and refrigerate for 30 minutes until set.
• Chop up the chocolate and add to a small microwave-safe bowl and microwave on 30-second intervals, stirring between each one until chocolate is smooth.
• Spread the melted chocolate over the top of the set candy, place back in the fridge until chocolate hardens.
• Remove from fridge and slice into squares.

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.

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.