For about a hundred years, Cincinnati has had a love affair with candy filled with opera cream — a simple, but sweet and rich fondant.
Opera cream candies are usually covered in dark chocolate. According to legend, the opera cream recipe was brought to Cincinnati from France before the turn of the century.
One explanation for the origin of the name “opera cream” is that the candy is sweet and very rich and so are a lot of operas.
Another explanation (more likely!) is that for many years, the Cincinnati Opera treated patrons to opera cream candy before performances.
Yield: 3-1/2 pounds
4 cups granulated sugar
2 cups heavy whipping cream
1 tablespoon honey
1/2 teaspoon cream of tartar
1 teaspoon vanilla
1 lb dipping chocolate
Combine sugar, cream, honey, 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.
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