OPERA CREAM RECIPE RECIPES
OPERA CREAMS RECIPE | FOOD NETWORK
Provided by Food Network
Categories dessert
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 24 to 36 pieces
Number Of Ingredients 8
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.
OPERA CREAMS CANDIES RECIPE - FOOD.COM - RECIPES, FOOD ...
Make and share this Opera Creams Candies recipe from Food.com.
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 60 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 73.1, FatContent 3.5, SaturatedFatContent 1.5, CholesterolContent 7.5, SodiumContent 11.3, CarbohydrateContent 10.6, FiberContent 0.2, SugarContent 10.2, ProteinContent 0.3
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CINCINNATI OPERA CREAM CANDIES RECIPE - FOOD.COM
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Total Time 1 hours 25 minutes
Category gluten-free, low-carb, low-fat, dessert
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- Line an 8-inch square pan with nonstick foil, leaving a 2-inch overhang on two sides. In a medium heavy-bottomed saucepan, combine the sugar, cream, and corn syrup. Cook over low heat, swirling the pan as necessary, until the sugar melts, about 10 minutes. If the sugar sticks to the sides of the pan, use a pastry brush with a bit of water to brush it away. Increase heat to medium-high and bring to a boil. Boil, without stirring, until the mixture reaches 238°F on a candy thermometer, about 5 minutes. Immediately transfer to the large bowl of a stand mixer and beat on medium-low for 1 minute, then increase speed to medium and beat until no longer shiny, 5 to 7 minutes. Add the vanilla and salt and mix to combine, then fold in the pistachios. Transfer the mixture to the prepared pan and refrigerate until set, about 30 minutes. In a small microwave-safe bowl, melt the chocolate on 50% power in 30-second intervals, stirring between each, until melted and smooth. Spread the chocolate over the chilled mixture, then sprinkle with sea salt. Refrigerate until set, at least 15 minutes. Use the foil overhangs to transfer to a cutting board and cut into 1-inch pieces.
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OPERA RECIPE | ALLRECIPES
I first tried this at baking school, and I became addicted to it...it is a layered dessert of a thin cake with ground almonds, filled with ganache and coffee buttercream, and topped with more ganache. It's a lot of steps, but well worth the effort. You can make all the parts a few days in advance and store, tightly covered, in the refrigerator. Just be sure to let the buttercream and ganache soften for a while at room temperature before spreading.
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