French Creams Candy Food
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
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HOW TO MAKE DELICIOUS 'FRENCH CREAMS': 10 STEPS (WITH PICTURES)
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44% (15)Published Sep 16, 2014Category French Pastries
- Combine the sugar and water in a small saucepan and bring the mixture to a rolling boil.
- Let the sugar and water mixture heat for about 10 minutes or until the mixture takes on a somewhat bright orange color. Don’t stir the sugar and water.
- Test the mixture by using a spoon to drop a bit of it back into the pan. If the mixture threads, it is ready to use for candy. Allow to cool for about two minutes.
- Test the mixture again by using a teaspoon to rub the mixture against the sides of a cake bowl. If it can be formed into a ball-like shape, transfer the entirety of the mixture into the cake bowl.
- Stir or beat the mixture with a wooden spoon. Avoid using an electric mixer since it won’t cream as well.
- Continue stirring the mixture until it has a creamy texture – about five to six minutes. Use your hands to knead the mixture like bread dough if necessary.
- Add the vanilla extract. Stir the mixture to fully combine all of the ingredients. Taste the mixture to make sure you've added enough vanilla to your liking.
- Roll the mixture into small tubes on a piece of wax paper. Slice the tube into bite-size pieces of candies with a paring knife.
- Use food coloring if desired to color the candies. Pink coloring is common among French candies, though you don’t have to color it at all. Another option is to use a hazelnut coloring.
- Once they've cooled, you’ll be able to pack them in wax paper inside a tin or store them in a container at room temperature.
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