Cooking Recipe Opera Creams <French Creams>
Recipe Ingredients
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 3 1/2 lbs. Note: May chill in freezer before dipping. Good if
you can dip the same day on this.