Opera Creams (AKS French Creams)

May be chilled in freezer before dipping. This will take between 30 and 40 minutes.

• Ready In: 30 mins
• Yields: 3-1/2 pounds

Ingredients

• 4  cups  granulated sugar
• 2  cups heavy whipping cream
• 1⁄2 teaspoon cream of tartar
• 1  teaspoon vanilla
• 1  lb  dipping chocolate

Directions

1. Combine sugar, cream, and cream of tartar in a 3-qt.
2. heavy saucepan.
3. Cook over low heat, stirring constantly, until sugar dissolves.
4. Cook to 236°F.
5. Watch carefully to avoid boiling over.
6. If sugar crystals form on the side of pan, wipe them off.
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. Let stand until lukewarm, about 5-10 min.
9. Work like fondant, until creamy& light in color.
10. Add vanilla and work into mix.
11. Shape in pieces as desired.
12. Dip in melted chocolate.