Opera Cream Candy Recipes

OPERA CREAM CANDY

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.

CINCINNATI OPERA CREAM CANDIES

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.

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.

OPERA CREAMS CANDIES

Steps:

• Mix together sugar,cream,corn syrup,butter and salt in a saucepan.
• Cook over medium heat, stirring constantly, until sugar has dissolved.
• Cook about 25 minutes, stirring occasionally until a candy thermometer reaches 238 F (soft-ball stage).
• Remove pan from heat and stir in vanilla and maple extract.
• Pour into a large bowl and beat with an electric mixer until creamy.
• Stir in pecans.
• Drop by heaping teaspoonfuls onto greased waxed paper and let cool until hardened.
• Store in an airtight contained between sheets of waxed paper.
• NOTE: You may use either light or dark corn syrup- the difference will be a slight change in color.

OPERA FUDGE

Steps:

• Butter a rimmed baking sheet; set aside.
• Mix sugar and cream together in a large heavy-bottomed saucepan. Place over medium-low heat and bring to a boil. Add butter, and cook, without stirring, until mixture reaches 240 degrees on a candy thermometer, 50 to 60 minutes.
• Pour mixture onto prepared baking sheet in an even layer. Let cool 2 hours. Transfer mixture to a large bowl and stir in vanilla. Using your hands, begin to pull and press the mixture. Keep pulling and kneading mixture until it lightens in color, loses its shine, and no longer sticks to your fingers, 15 to 45 minutes. Roll mixture into small balls, about 1 inch in diameter. Place on a parchment-paper-lined baking sheet and refrigerate until firm and cold, about 10 minutes.
• In a heatproof bowl set over (but not touching) simmering water, melt chocolate and food paraffin, stirring until smooth and well combined. Using a toothpick, dip each ball into chocolate mixture, and return to baking sheet. Refrigerate until fudge is chilled and chocolate has set, about 30 minutes. Bring to room temperature before serving.