Opera Creams (Aks French Creams)

1. 1

   Combine sugar, cream, and cream of tartar in a 3-qt.

2. 2

   heavy saucepan.

3. 3

   Cook over low heat, stirring constantly, until sugar dissolves.

4. 4

   Cook to 236u00b0F.

5. 5

   Watch carefully to avoid boiling over.

6. 6

   If sugar crystals form on the side of pan, wipe them off.

7. 7

   (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).

8. 8

   Let stand until lukewarm, about 5-10 min.

9. 9

   Work like fondant, until creamy& light in color.

10. 10

    Add vanilla and work into mix.

11. 11

    Shape in pieces as desired.

12. 12

    Dip in melted chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.