|Opera & Wine - Wine in Opera|
|by Valentino Monticello|
This is a truly unique visualization of operatic subjects through the medium of wine labels, combining the author's love of art, opera, and wine i...
1 - 8 of 8 for opera cream candy
Cook mixture until ... to dip the balls. Put a nut on the top to cover up the hold made by the hat pin. Put the candy on waxed paper to cool and harden.
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.
Mix ingredients together and knead. Form into small balls and refrigerate 2 hours. Dip in melted white chocolate. Place on waxed paper until set. ...
Butter sides of ... combine sugar, milk, cream, corn syrup ... spread in a buttered 9x5x3 inch pan. Score in squares while warm. Cut when cool and firm.
Cook slowly so ... until creamy. Store until ready to make candy. Make into small balls. Dip in sweet dipping chocolate. Good for making Peanut Clusters too.
Put sugar and cream in a heavy ... F., or until candy forms a soft ... paper and arrange in bon-bon boxes with other candies and chocolates to give as gifts.
Combine sugar, cream, milk, corn ... in cold water. Candy temperature is 236 ... Coat bottom with remaining chocolate. Slice crosswise. Makes 1 1/2 pounds.
Mix all ingredients ... ball stage on candy thermometer (235 degrees). ... Melt dark chocolate over boiling water and add paraffin (small amount) to coat.
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