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- May 12, 2010
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With Valentine's Day almost here, thought post about Opera Creams. These are a rich elegant candy. It is said they originated in Cincinnati, Ohio in the latter part of the 1800s. There are several thoughts on how they got their name. "The most likely explanation is "opera drops" were quality cream-filled chocolates once sold at intermission at the opera. The word opera itself denotes class and richness."
Opera Creams were sold in Confectionary shops and were a treat for the very well off. Those of lesser means, bought the penny candies from the large jars in the shops.
Opera Cream Recipe from "Lee's Priceless Recipes", 1895.
"Two pounds white sugar, 3/4 pint cow's cream; boil to a soft ball, set off; add a2 ounces glucose; set on; stir easy until it commences to boil, then pour out; let get 3/4 cold and stir it until it turns into a cream; then work into it 2 tablespoons vanilla; line a pan with waxed paper, flatten the batch in it, and mark it in squares. Set aside 2 hours to harden."
Another recipe for Opera Creams. This from "The Carbondale Cook Book of Tried and Tested Recipes". 1924.
"Melt together three-fourths cup of milk, two cups sugar, two squares chocolate. Boil three or four minutes, flavor with vanilla extract and set in cool place until absolutely cold, then heat until it becomes creamy. Drop into balls on waxed paper."
From: http://www.homemade-dessert-recipes.com/opera-cream-candy-recipe.html
Opera Creams were sold in Confectionary shops and were a treat for the very well off. Those of lesser means, bought the penny candies from the large jars in the shops.
Opera Cream Recipe from "Lee's Priceless Recipes", 1895.
"Two pounds white sugar, 3/4 pint cow's cream; boil to a soft ball, set off; add a2 ounces glucose; set on; stir easy until it commences to boil, then pour out; let get 3/4 cold and stir it until it turns into a cream; then work into it 2 tablespoons vanilla; line a pan with waxed paper, flatten the batch in it, and mark it in squares. Set aside 2 hours to harden."
Another recipe for Opera Creams. This from "The Carbondale Cook Book of Tried and Tested Recipes". 1924.
"Melt together three-fourths cup of milk, two cups sugar, two squares chocolate. Boil three or four minutes, flavor with vanilla extract and set in cool place until absolutely cold, then heat until it becomes creamy. Drop into balls on waxed paper."
From: http://www.homemade-dessert-recipes.com/opera-cream-candy-recipe.html
" Perhaps not but I sure seem to be gaining weight just looking at them.
Bringing the