I just remembered that someone had asked what Opera Creams were. I haven't ever made these, but here is the recipe anyway, from my trusty Joy of Cooking.
Makes about 1 1/4 pounds.
Bring to a boil in a large, heavy pan, stirring until the sugar is dissolved:
2 cups sugar
3/4 c. whipping cream
1 cup milk
2 tablespoons light corn sirup
1/8 tablespoon salt
Cover and cook about 3 minutes until the steam has washed down any crystals on the sides of the pan. Uncover and cook over low heat to 238 degrees Farenheit. Remove from heat. Cool to 110 degrees. Add:
1 teaspoon vanilla
Beat the mixture until it is creamy. Pour it into special candy rubber-sheet molds or squares. Place in an airtight container. This candy improves if aged at least 24 hours. When it has ripened, you may dip it in a Chocolate Coating.
3 comments:
I was wondering if that question would get answered online. I had 'bout decided you must have told her at church, midst discussion of how best to cook up the ol' Arkansas opossum.
JFC- It would be such a shame to lose the fine art of 'possum cooking. Isn't that an integral part of the agrarian vision, passing on skills to the next generation? *grin*
Deborah Anne- If you do, I hope you blog about it. :-) It would be fun to read how they turn out...I can't really envision the result too well. :-)
*grin* ?
*grimace* ... at least, for that skill.
Post a Comment