1 - 10 of 20 for opera cream
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Put sugar and cream in a heavy ... place the square in a small candy paper and arrange in bon-bon boxes with other candies and chocolates to give as gifts.
Mix sugar with cream, and stir ... squares. Shape vanilla opera fudge into small ... with vanilla opera fudge, and roll in granulated or powdered sugar.
Mix all ingredients ... until mixture is thick and loses its gloss. Drop by dessert spoon onto wax paper and let stand until firm. Makes about 20 creams.
Stir until sugar ... pint of thin cream. Boil until ... has lost its shinny appearance. Then take up in hands and knead it until texture is like velvet.
Combine all ingredients ... (Keep mixture warm over pan of hot water.) Drop by teaspoonfuls onto waxed paper and let stand until firm. Makes about 20 creams.
Cook flour and ... paste to cool, cream together butter and ... dissolved. In hot weather, due to the high butter content, frosting should be refrigerated.
Cook mixture until it makes a soft ball when tested in a cup of water (about 1/2 hour). Pour it on a buttered platter and set aside to cool. When ...
Butter sides of ... combine sugar, milk, cream, corn syrup ... spread in a buttered 9 x 5 x 3 inch pan. Score in squares while warm; cut when cool and firm.
Cook over medium heat to a soft ball stage (234°F to 240°F on a Candy Thermometer), stirring continually. Then pour on a platter. When cool, add ...
Mix all ingredients thoroughly, except vanilla and butter. Put in heavy aluminum kettle, put butter in when mixture starts boiling. Do not stir. Boil ...
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