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Opera Cream

No more delicious cream candy can be made than that known as opera cream. This may be colored and flavored in many different ways or made up in various forms. When chocolate is added to it, a better fudge than the ordinary kinds is the result. Sufficient time should be allowed for the making of opera cream, for it is necessary that this candy stand for several hours before it is worked up.


  • 4 cups sugar
  • 1/8 teaspoon cream of tartar
  • 2 tablespoons corn sirup
  • 1 pint thin cream
  • vanilla


Mix the sugar and the cream of tartar, add the sirup and cream, and cook over a hot fire. Watch closely to see whether the cream looks as if it might curd, and if it does, beat rapidly with a rotary beater. Do not stir after the boiling has begun unless it is necessary to keep the mixture from sticking to the pan. Boil until a very hard ball will form in water or until it registers 240 degrees on the thermometer. Moisten a large, flat platter or a marble slab, pour the mixture on it, and allow it to remain until it is entirely cool, disturbing it in no way during this cooling. When cool, work up with a putty knife or a similar utensil in the same manner as for fondant until it becomes hard and creamy. Place all in a heap in the center of the slab or platter and cover closely with a damp cloth, a clean towel being desirable for this purpose. Allow it to stand for about 2 hours, and then work it with the hands, being careful to remove any lumps that it might contain.

The cream is now ready to be worked up in any desirable way. Divide it into small batches, and then flavor and color it or work melted chocolate into it. Press it into a layer about 1 inch thick in a shallow box lined with waxed paper or a pan that has been buttered, cut it into squares, and allow it to stand for a few hours. Then remove and serve.


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Woman's Institute Library of Cookery, Volume 5.

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