Grand Opera Creams
2 c Sugar
1/4 ts Salt
1 c Light cream
2 tb Butter
2 tb Light corn syrup
1 1/2 ts Vanilla
2 oz Semi-sweet chocolate
2 ts Vegetable shortening
Combine sugar, salt, cream, butter, and corn syrup
in a heavy 2 1/2-quart saucepan. Bring to a boil, stirring constantly.
Cook at a gentle boil, stirring frequently, until the mixture reaches 238
degrees F on the candy thermometer (soft ball stage).
Remove from heat and cool, without stirring, until mixture is 110 degrees F.
Add vanilla and beat vigorously until candy is thick and loses its gloss.
Quickly drop by teaspoonfuls into mounds on waxed paper. If the candy gets too
stiff and dry before this is completed, knead each dropped candy between
fingers or roll between the palms of the hands.
Let candy stand until firm to the touch.
Meanwhile, melt chocolate in the top of a double boiler over simmering water.
Stir in vegetable shortening. Spoon a small amount of chocolate glaze over each
cream. Let stand until set.
Wrap in plastic and store in refrigerator. Makes about 24 candies.
