Opera Creams Candy is a rich, old fashioned candy that’s easy to make with just a few ingredients!
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Opera Creams Candy
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My grandmother was an avid cook and baker, she loved making delicious sweets to share with the ones she loved. She made a lot of wedding cakes and a whole lot of pies, but she also made her fair share of delicious homemade candies as well, including these Opera Creams!
Opera Creams originated in the late 1800s and are also referred to as Cincinnati Creams or Butter Creams. They are believed to have been given their name because of the chocolate covered creams that were served during the intermission at the opera. They are a rich and sweet dessert treat.
While Opera Creams are traditionally shaped into balls dipped in chocolate, I think it’s much easier to make them in bar form, dipping can be such a pain, don’t you think?
This recipe only takes a few ingredients to make, many of which are likely already in your pantry. These candies have a buttery taste even though there’s no butter in the actual recipe. There are some technical steps, but overall the recipe is pretty easy.
As with any candy recipe, a candy thermometer is essential for perfect results so make sure you have one handy. While you can use a hand mixer, I would recommend a stand mixer.
Opera Creams Candy is a great treat to bring to a church gathering or holiday party! Bring it alongside this delicious Lemon Butter Cake and everyone will think you’re a dessert goddess!
Opera Creams are a rich, old fashioned candy that's easy to make with just a few ingredients!
- 2 cups granulated sugar
- 1 cup heavy cream
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 ounces bittersweet chocolate
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 degrees 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.