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Opera Creams

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      Title: OPERA CREAMS 
 Categories: Candies, Chocolate
      Yield: 12 Servings
 
      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. <  my candies start to boil, for 1 min.. This washes the crystals down
  automatacally.>> 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.
 
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