Grand Opera Creams Recipe

Origin: America      Period: Traditional

Ingredients:

280g sugar
1/4 tsp salt
240ml single cream
2 tbsp butter
2 tbsp golden syrup
1 1/2 tsp vanilla extract
60g plain chocolate
2 tsp butter

Grand Opera Creams Preparation:

Method:

Combine the sugar, salt, cream, butter and syrup in a heavy-bottomed saucepan. Bring to a boil, stirring constantly. Reduce to a gentle boil then cook, stirring frequently, until the mixture reaches 114°C (the soft ball), as measured on a confectioner's thermometer.

Remove from the heat and allow to cool to 45°C then add the vanilla and beat vigourously until the candy is thick and loses its gloss. Quickly drop the mixture by the teaspoonful in little mounds on waxed paper (do this quickly or it will become too stiff to handle).

As the candies are hardening melt the chocolate in a bain-marie (double boiler) on top of the stove and stir-in the butter. When melted allow to cool slightly then spoon a small amount of the chocolate over each cream. Allow to stand until completely set. Wrap in waxed paper and sore in an air-tight jar in a cool place.

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