Opera creams <french creams>
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Sugar |
| 2 | cups | Heavy cream |
| ½ | teaspoon | Cream of tartar* |
| 1 | teaspoon | Vanilla...add later |
| 1 | pounds | Dipping chocolate |
Directions
*<or> 2 tb corn syrup for softer candy. Combine sugar, cream & cream of tartar in a 3-qt. heavy saucepan. Cook ove low heat, stirring constantly, until sugar dissolves. Cook to 236 deg.. Watch carefully to avoid boiling over. If sugar crystals form on the side of pan, wipe them off. <<To prevent this problem, I place the lid on just as my candies start to boil, for 1 min.. This washes the crystals down automatacally.>> 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 & work into mix. Shape in pieces as desired. <ovals, rounds, squares, etc.>. Dip in melted chocolate.
Makes 3½ lbs. Note: May chill in freezer before dipping. Good if you can dip the same day on this.