---------- Recipe via Meal-Master (tm) v8.05
 
      Title: OPERA CREAMS <FRENCH CREAMS>
 Categories: Candies, Chocolate
      Yield: 12 Servings
 
           DOLORES MCCANN   (BSWN00A)
      4 c  Sugar
      2 c  Heavy cream
    1/2 ts Cream of tartar*
      1 ts Vanilla...add later
      1 lb Dipping chocolate
 
  *<or> 2 tb corn syrup for softer candy. Combine sugar, cream & cream of
  tartar in a 3-qt. heavy saucepan. Cook ove 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 automatacally.>> 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 & 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 on this. Source, Betty Amrein, a
  GREAT candy maker. Dolores, Hamilton Ohio 04/29 06:36 pm
 
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