Grand opera creams

Yield: 24 Candies

Measure Ingredient
2 cups Sugar
¼ teaspoon Salt
1 cup Light cream
2 tablespoons Butter
2 tablespoons Light corn syrup
1½ teaspoon Vanilla
2 ounces Semisweet chocolate
2 teaspoons Solid vegetable shortening

Combine sugar, salt, cream, butter, and corn syrup in a heavy 2½-quart saucepan. Bring to a boil, stirring constantly. Cook at a gentle boil, stirring frequently, until the mixture reaches 238 degrees F on the candy thermometer (soft ball stage).

Remove from heat and cool, without stirring, until mixture is 110 degrees F. Add vanilla and beat vigorously until candy is thick and loses its gloss. Quickly drop by teaspoonfuls into mounds on waxed paper. If the candy gets too stiff and dry before this is completed, knead each dropped candy between fingers or roll between the palms of the hands. It will soften and become more attractive. Let candy stand until firm to the touch.

Meanwhile, melt chocolate in the top of a double boiler over simmering water. Stir in vegetable shortening. Spoon a small amount of chocolate glaze over each cream. Let stand until set. Wrap in plastic and store in refrigerator. Makes about 24 candies.

Source: "Old-Fashioned Candymaking" by June Roth.

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