Recipe - Opera Creams French Creams

4 cup Sugar
2 cup Heavy cream
One half teaspoon Cream of tartar*
1 teaspoon Vanilla...add later
1 pound Dipping chocolate

*or 2 tablespoon corn syrup for softer candy. Combine sugar, cream & cream of
tartar in a 3qt. 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. To
prevent this problem, I place the lid on just as my candies start to boil,
for 1 min.. This washes the crystals down automatacally. Pour out onto
marble slab do not scrape pan; 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. ovals, rounds, squares, etc.. Dip
in melted chocolate. Makes 3 One half lbs. Note: May chill in freezer before
dipping. Good if you can dip the same day on this.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini