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 (AKS FRENCH CREAMS)
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
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
OPERA CREAMS CANDIES
Make and share this Opera Creams Candies recipe from Food.com.
Provided by HeatherFeather
Categories Candy
Time 45m
Yield 60 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 73.1, Fat 3.5, SaturatedFat 1.5, Cholesterol 7.5, Sodium 11.3, Carbohydrate 10.6, Fiber 0.2, Sugar 10.2, Protein 0.3
OPERA FUDGE
This recipe for opera fudge comes courtesy of Rose Richard.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 pounds
Number Of Ingredients 6
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.
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