Opera Creams Candies
Indulge in the timeless elegance of Opera Creams Candies, a classic confection featuring a velvety center encased in a rich chocolate shell. This decadent treat combines the creaminess of heavy cream and butter with the smooth sweetness of powdered sugar, creating a luscious filling that’s pure melt-in-your-mouth bliss. Carefully cooked to the soft ball stage for perfect consistency, the centers are then chilled, rolled into bite-sized spheres, and dipped in glossy melted dark or semi-sweet chocolate for a luxurious finish. Perfect for holiday celebrations or gifting, these handmade candies are a sophisticated twist on traditional chocolate treats. With easy-to-follow steps and just a touch of patience, you'll create an irresistible dessert that’s as pleasing to the eye as it is to the palate. Keywords: opera creams recipe, homemade candy, chocolate-dipped candy.
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 4 cups Powdered sugar
- 2 cups Dark or semi-sweet chocolate chips
- 1 tablespoon Vegetable shortening
Instructions
In a medium heavy-bottomed saucepan, combine granulated sugar, heavy cream, and unsalted butter.
Cook the mixture over medium heat, stirring constantly, until sugar dissolves and the mixture begins to simmer.
Once simmering, reduce the heat to low and attach a candy thermometer to the side of the saucepan.
Continue cooking without stirring until the temperature reaches 238°F (soft ball stage). This should take about 10 to 15 minutes.
Remove the saucepan from heat and transfer the mixture to a heatproof mixing bowl.
Let the mixture cool slightly (about 5 minutes), and then add the vanilla extract.
Using a hand or stand mixer fitted with a paddle attachment, gradually beat in powdered sugar, 1 cup at a time, until a thick, smooth dough-like consistency forms.
Cover the bowl with plastic wrap and refrigerate for 30-45 minutes, or until the dough firms up enough to handle.
Once firm, scoop small portions of the dough (about 1 teaspoon each) and roll them into smooth balls. Place the balls on a parchment-lined baking sheet.
Chill the rolled balls in the refrigerator for 30 minutes to set.
Meanwhile, melt the chocolate chips and vegetable shortening in a microwave-safe bowl in 30-second intervals, stirring after each interval, until the mixture is smooth and glossy.
Using a fork or candy-dipping tool, dip the chilled balls into the melted chocolate, ensuring they are fully coated.
Place the coated candies back onto the parchment-lined sheet and allow the chocolate to set completely. This can be done at room temperature or in the refrigerator for faster results.
Once fully set, transfer the candies to an airtight container for storage. They can be kept at room temperature or refrigerated for up to 2 weeks.
Nutrition Facts
Calories |
6753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.0 g | 313% | |
| Saturated Fat | 145.1 g | 726% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 93 mg | 4% | |
| Total Carbohydrate | 1135.6 g | 413% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 1062.0 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1625 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
