Opera Creams (French Creams)
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- Dip
- 1 pound Dipping chocolate
- 1 teaspoon Vanilla
- Corn syrup
- 4 cups Sugar
- 1/2 teaspoon Cream of tartar*
- 2 cups Heavy cream
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- *<or> 2 tb corn syrup for softer candy.
- Combine sugar, cream & cream of tartar in a 3-qt. heavy saucepan. Cook over 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 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. <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.
- Kitty Says: I searched for this recipe for ten years before I found it.
- Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm http://www.grassrootsrecipes.com
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon