Old Fashioned French Cream Candy Recipes

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OPERA CREAMS (AKS FRENCH CREAMS)



Opera Creams (AKS French Creams) image

Make and share this Opera Creams (AKS French Creams) recipe from Food.com.

Provided by Holiday1234

Categories     Candy

Time 30m

Yield 3-1/2 pounds

Number Of Ingredients 5

4 cups granulated sugar
2 cups heavy whipping cream
1/2 teaspoon cream of tartar
1 teaspoon vanilla
1 lb dipping chocolate

Steps:

  • Combine sugar, cream, and cream of tartar in a 3-qt.
  • heavy saucepan.
  • Cook over low heat, stirring constantly, until sugar dissolves.
  • Cook to 236°F.
  • Watch carefully to avoid boiling over.
  • If sugar crystals form on the side of pan, wipe them off.
  • (To prevent this problem, place the lid on just as candies start to boil, for 1 minute. 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.
  • Dip in melted chocolate.

Nutrition Facts : Calories 1584.7, Fat 58.7, SaturatedFat 36.5, Cholesterol 217.4, Sodium 60.7, Carbohydrate 271.5, Sugar 266.8, Protein 3.2

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  • Let the sugar and water mixture heat for about 10 minutes or until the mixture takes on a somewhat bright orange color. Don’t stir the sugar and water.
  • Test the mixture by using a spoon to drop a bit of it back into the pan. If the mixture threads, it is ready to use for candy. Allow to cool for about two minutes.
  • Test the mixture again by using a teaspoon to rub the mixture against the sides of a cake bowl. If it can be formed into a ball-like shape, transfer the entirety of the mixture into the cake bowl.
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