Opera Creams Image

Opera Creams


  • 6 lbs. granulated sugar
  • 1/2 lb. glucose
  • 1 pt. cream
  • 1 pt. water


  • 1/2 oz. salt
  • 1/2 oz. vanilla

Pete–(For butter cream add 1/2 # butter cook back to 240°.  To be used for dipping)

Cook (A) to 240° F.  Wash down sides of batch two times while cooking.  Take off fire at 240° and add (B)  Pour on clean marble slab and let cool.  After batch cools cream by hand using spatula

Also See

Original Recipe

Opera Creams

Leave a Reply

Your email address will not be published. Required fields are marked *