Cincinnati Opera Cream Candies Recipes
OPERA CREAM CANDY
Opera Creams are a rich, old fashioned candy that's easy to make with just a few ingredients!
Provided by Rebecca
Categories Dessert
Time 30m
Number Of Ingredients 6
Steps:
- Line an 8x8-inch pan with aluminum foil and set aside.
- In a medium saucepan, combine the sugar, heavy cream, and corn syrup and bring to a boil. Boil, without stirring, until the mixture reaches 238°F using a candy thermometer.
- Quickly transfer to the bowl of a stand mixer and beat on low for 1 minute, then increase the speed to medium-high and beat for 6 more minutes or until mixture loses its sheen. Then mix in the vanilla and salt.
- Transfer the mixture to the prepared pan, spreading evenly, and refrigerate for 30 minutes until set.
- Chop up the chocolate and add to a small microwave-safe bowl and microwave on 30-second intervals, stirring between each one until chocolate is smooth.
- Spread the melted chocolate over the top of the set candy, place back in the fridge until chocolate hardens.
- Remove from fridge and slice into squares.
Nutrition Facts : Calories 129 kcal, Carbohydrate 20 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 17 mg, Sugar 19 g, ServingSize 1 serving
CINCINNATI OPERA CREAM CANDIES
This is a very popular candy in Cincinnati, especially at holidays. Some say the name came from the notion that the candy is sweet and very rich and so are a lot of operas. However, a more likely explanation is that for many years, the Cincinnati Opera treated patrons to opera cream candy before performances.
Provided by Treewoman
Categories Candy
Time 30m
Yield 10 DOZ
Number Of Ingredients 5
Steps:
- Blend cream cheese, butter and vanilla. Add sugar, one pound at a time. Mix with spoon until it's the consistency that you can roll into a ball. If still oily, you may want to add more sugar.
- Put balls on wax paper; spoon melted chocolate over it, or you can set the balls in small paper candy wrappers and spoon chocolate over them. Refrigerate.
- Balls can be rolled one day, refrigerated, and then spoon chocolate over them the next day.
Nutrition Facts : Calories 773.4, Fat 26.2, SaturatedFat 16, Cholesterol 73.8, Sodium 237.8, Carbohydrate 136.9, Sugar 134, Protein 1.5
OPERA CREAMS
Steps:
- Combine sugar, cream, corn syrup, butter, and salt in a heavy saucepan and cook over low heat until sugar is dissolved, stirring constantly. Cook to soft ball stage (238 degrees F on candy thermometer), stirring occasionally. Remove from heat, and add maple flavoring and vanilla. Pour into a large bowl and beat with a mixer until creamy. Add pecans. Drop by teaspoonsful onto buttered waxed paper. Let cool for 1 hour. Store in an airtight container between layers of waxed paper.
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