Opera Creams (French Creams) Recipe
Servings: 12
Ingredients
- 4 c. Sugar
- 2 c. Heavy cream
- 1/2 tsp Cream of tartar*
- 1 tsp Vanilla
- 1 lb Dipping chocolate
Directions
- *(Or possibly) 2 tb corn syrup for softer candy.
- Combine sugar, cream & cream of tartar in a 3-quart. heavy saucepan. Cook over low heat, stirring constantly, till 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 minutes.. This washes the crystals down automatically.
- Pour out onto marble slab (don't scrape pan); let stand till lukewarm, about 5 to 10 minutes. Work like fondant, till creamy & light in color. Add in vanilla and work into mix. Shape in pcs as desired. (ovals, rounds, squares, etc.). Dip in melted chocolate.
- Makes 3 1/2 lbs.
- Note: May refrigeratein freezer before dipping. Good if you can dip the same day.
- Kitty Says: I searched for this recipe for ten years before I found it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 12 servings | |
| Calories 328 | |
| Calories from Fat 65 | 20% |
| Total Fat 7.4g | 9% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 8mg | 0% |
| Potassium 37mg | 1% |
| Total Carbs 67.33g | 18% |
| Dietary Fiber 0.0g | 0% |
| Sugars 66.67g | 44% |
| Protein 0.41g | 1% |
