Opera Cream Candy is a rich and old-fashioned candy that is guaranteed to have the family humming with happiness!

For the avid cook and baker, making delicious sweets to share with loved ones, is part of the joy of baking. While cakes, pies, and cookies are always on the list, homemade candies like these should be part of the joy! 

Stack of Opera cream candies on a white plate

Opera Cream Candy


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What is Opera Cream Candy 

  • Opera Creams are also known as Cincinnati Creams or Butter Creams. During the 1800’s they were served at the opera during intermission. They are a rich and sweet dessert treat that is soft and smooth, like fudge.  
  • While Opera Creams are traditionally shaped into balls dipped in chocolate, it is much easier to make them in bar form like with this recipe. 
  • This recipe only takes a few ingredients to make, many of which are likely already in the pantry. These candies have the best buttery taste even though there’s no butter in the actual recipe. There are some technical steps, but overall the recipe is pretty easy.
  • Opera Creams Candy is a great treat to bring to a church gathering or holiday party! Bring it alongside this delicious Lemon Butter Cake.  

Opera cream candy being held with a bite taken out

Ingredients & Variations

CANDY Sugar, heavy cream, and light corn syrup are the main ingredients for the candy portion of this recipe. Combined and brought to a boil, the candy is then ready for refrigerating. 

CHOCOLATE Because the candy portion is quite sweet, it is important to use bittersweet chocolate to balance it out. 

VARIATIONS This opera candy is great for adding to the Christmas baking list, or for giving as gifts throughout the year. Sprinkle the chocolate with some crushed candy canes, or add a little bit of peppermint to the chocolate. Another option is to sprinkle with crushed nuts or sprinkles.  

How to Make Opera Cream Candy

Make homemade candy like a pro, with this easy recipe. 

  1. Bring candy ingredients to a boil. Transfer to a stand mixer and mix.
  2. Spread in a pan and top with melted chocolate.
  3. Refrigerate (as per the recipe below).

When ready to serve cut into squares and enjoy! 

Opera creams candy in a stack on a white plate

Tips for Creamy Rich Candies

As with any candy recipe, a candy thermometer is essential for perfect results so make sure you have one handy. While a hand mixer can be used, a stand mixer is recommended.

These little treats also freeze well and can be ready on hand for when guests are over. 

More Desserts

Opera cream candy being held with a bite taken out
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Opera Cream Candy

Opera Creams are a rich, old fashioned candy that's easy to make with just a few ingredients!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 candies



  • Line an 8x8-inch pan with aluminum foil and set aside.
  • In a medium saucepan, combine the sugar, heavy cream, and corn syrup and bring to a boil. Boil, without stirring, until the mixture reaches 238°F using a candy thermometer. 
  • Quickly transfer to the bowl of a stand mixer and beat on low for 1 minute, then increase the speed to medium-high and beat for 6 more minutes or until mixture loses its sheen. Then mix in the vanilla and salt.
  • Transfer the mixture to the prepared pan, spreading evenly, and refrigerate for 30 minutes until set.
  • Chop up the chocolate and add to a small microwave-safe bowl and microwave on 30-second intervals, stirring between each one until chocolate is smooth.
  • Spread the melted chocolate over the top of the set candy, place back in the fridge until chocolate hardens. 
  • Remove from fridge and slice into squares.
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Nutrition Information

Calories: 129kcal | Carbohydrates: 20g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 17mg | Potassium: 34mg | Sugar: 19g | Vitamin A: 150IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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A stack of five Opera Cream Candies with text

A stack of Opera Cream Candies with writing
Top image - Opera Cream Candy. Bottom image - an Opera Cream Square with a bite taken with writing



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About the author

Sugar & Soul is where Rebecca blends her traditional roots and millennial imagination. She is a self taught baker, photographer and traveler with a business degree and a dream. Rebecca is married to her high school sweetheart, Matt, and currently resides in Central Maine. Rebecca will definitely inspire you to bake a batch of cookies or head off on a new adventure!
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