Cincinnati Opera Cream Candies 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.

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.

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 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.

COCADAS (BOLIVIAN COCONUT CANDIES)

Steps:

• In a bowl, mix shredded coconut, egg, condensed milk, and almond essence until everything is well mixed.
• Let rest for two or three minutes.
• Spread butter on a baking sheet to coat.
• Using two teaspoons, put small amounts of the mixture in the baking sheet.
• Bake at medium temperature (European oven: 163 Celsius degrees; American oven: 325 Fahrenheit degrees) for 25 minutes or until they are golden, dry and smooth at the same time.
• Yields 24 regular-size coconut candies.