Opera Creams

      4 c  Sugar
      2 c  Heavy cream
    1/2 ts Cream of tartar*
      1 ts Vanilla...add later
      1 lb Dipping chocolate
  * 2 tb corn syrup for softer candy.

Combine sugar, cream & cream of tartar in a 3-qt. heavy saucepan. Cook ove low heat, stirring constantly, until sugar dissolves. Cook to 236 deg.. Watch carefully to avoid boiling over. If sugar crystals form on the side of pan, wipe them off. <> Pour out onto marble slab ; let stand until lukewarm, about 5 - 10 min. Work like fondant, until creamy & light in color. Add vanilla & work into mix. Shape in pieces as desired. . Dip in melted chocolate. Makes 3 1/2 lbs. Note: May chill in freezer before dipping. Good if you can dip the same day on this.


Yield: 12 Servings