Opera Cream Candy is a beloved treat with roots in the Midwest, especially Indiana, where it’s a nostalgic favorite during the holidays and special occasions. These creamy, melt-in-your-mouth confections blend a smooth vanilla cream center with a rich chocolate coating, creating a perfect balance of flavors and textures.
Making Opera Creams at home lets us enjoy their classic taste anytime while adding a personal touch to the candy-making tradition. With simple ingredients and straightforward steps, this recipe brings a little bit of old-fashioned charm to our kitchen. Whether we’re gifting them or savoring them ourselves, these candies never fail to impress.
Ingredients
To create the perfect Opera Cream Candy, we carefully select fresh, high-quality ingredients to ensure that smooth, creamy center and rich chocolate coating come together beautifully. Below are the essential ingredients divided into two main parts of our recipe for ease and clarity.
Cream Cheese Filling Ingredients
The heart of the Opera Cream Candy is its luxurious vanilla cream filling. For the ideal texture and flavor, we use:
- 8 ounces cream cheese, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon light corn syrup
- 2 teaspoons evaporated milk, for creaminess
- A pinch of salt, to balance sweetness
Chocolate Coating Ingredients
The signature look and flavor come from the silky chocolate coating. We recommend these ingredients to achieve the perfect glossy shell:
| Ingredient | Quantity | Notes |
|---|---|---|
| Semi-sweet chocolate chips | 12 ounces | For melting and coating |
| 1 tablespoon vegetable shortening | Optional | Adds shine and smooth finish |
By combining these ingredients precisely, we create a classic Opera Cream Candy that delights with every bite.
Equipment Needed
To craft our perfect Opera Cream Candy, having the right equipment on hand guarantees smooth preparation and impeccable results. Below is a detailed list of essentials that streamline each step, from mixing the luscious filling to coating the candies in chocolate.
| Equipment | Purpose |
|---|---|
| Mixing bowl (medium-large) | Combine and whip ingredients for the creamy filling |
| Electric mixer or whisk | Achieve a smooth, fluffy texture for the cream center |
| Saucepan | Gently heat ingredients like evaporated milk if needed |
| Rubber spatula | Scrape sides, fold, and evenly mix without waste |
| Measuring cups and spoons | Ensure precise ingredient quantities |
| Candy thermometer | Monitor precise temperatures for smooth cream texture |
| Baking sheet or flat surface | Set the cream to chill before coating |
| Parchment paper or silicone mat | Prevent sticking during cooling |
| Double boiler or microwave-safe bowl | Melt chocolate evenly without scorching |
| Fork or dipping tool | Dip the cream centers into melted chocolate |
| Wire rack (optional) | Drain excess chocolate coating, allowing candy to set |
Essential Notes on Equipment
- Utilizing an electric mixer ensures our Opera Cream Candy filling gains the velvety smoothness that distinguishes this treat.
- A candy thermometer is indispensable for controlling the temperature of the cream center mixture; this helps us avoid a grainy texture.
- Choosing a double boiler for melting the semi-sweet chocolate chips helps maintain smooth, glossy coating without burning.
- Laying out the cream centers on parchment paper or a silicone baking mat prevents sticking and facilitates easy transfer during dipping.
Having this equipment ready allows us to focus on each stage confidently, producing an authentic and delectable Opera Cream Candy from start to finish.
Prep Work
Before diving into making our Opera Cream Candy, it’s essential to get everything ready for a smooth process. Proper preparation ensures that both the cream cheese filling and the chocolate coating turn out perfectly silky and flavorful.
Preparing the Cream Cheese Filling
We start by bringing the cream cheese to room temperature to guarantee a smooth and lump-free filling. Using an electric mixer, we beat the cream cheese until it is soft and creamy.
Next, we gradually add the powdered sugar to maintain a silky texture and avoid grit. Incorporating the vanilla extract and light corn syrup adds both flavor depth and a subtle chewiness. We then slowly mix in the evaporated milk to lighten the filling’s consistency, followed by a pinch of salt which enhances the sweetness and balances the flavor.
Each step requires careful mixing until the filling becomes a dense yet velvety cream that can hold its shape when formed into small balls.
| Ingredient | Preparation Step |
|---|---|
| Cream Cheese | Bring to room temperature; beat until creamy |
| Powdered Sugar | Add gradually while mixing |
| Vanilla Extract | Stir in for flavor depth |
| Light Corn Syrup | Blend in for texture and chewiness |
| Evaporated Milk | Add slowly to lighten texture |
| Salt | Sprinkle for flavor balance |
Setting Up the Chocolate Coating
For the chocolate coating, we prepare a double boiler or microwave-safe bowl to gently melt semi-sweet chocolate chips without burning. If desired, we add a small amount of vegetable shortening to the chocolate to achieve a glossy and smooth finish that hardens perfectly.
We line a baking sheet with parchment paper or use a silicone mat to place the coated candies after dipping. Having a fork or dedicated dipping tool at hand helps us evenly coat the cream centers and shake off excess chocolate for an elegant finish.
Setting up the melting station carefully prevents overheating and keeps the chocolate fluid at the ideal temperature for coating.
| Equipment | Purpose |
|---|---|
| Double Boiler or Microwave-safe Bowl | Melts chocolate evenly |
| Vegetable Shortening (optional) | Adds shine and smoothness to coating |
| Baking Sheet + Parchment or Silicone Mat | Provides non-stick surface for cooling |
| Fork or Dipping Tool | Ensures even coating and drip control |
Directions
Follow these detailed steps to create the perfect Opera Cream Candy with a smooth vanilla cream center and rich chocolate coating. Each phase is essential to achieving the ideal texture and appearance.
Making the Cream Cheese Center
- Bring 8 oz of cream cheese to room temperature. This ensures a smooth blend without lumps.
- In a large mixing bowl, gradually beat in 2 cups of powdered sugar using an electric mixer on low speed. Slowly increasing speed will create a velvety texture.
- Add 1 teaspoon pure vanilla extract, 2 tablespoons light corn syrup, 2 tablespoons evaporated milk, and a pinch of salt.
- Mix on medium speed until the filling becomes light, fluffy, and smooth, typically about 3-5 minutes.
- Cover the bowl with plastic wrap and refrigerate the filling for at least 1 hour to firm up for easier shaping.
Shaping the Candy
- Once chilled, scoop out small portions of the cream cheese mixture using a teaspoon or melon baller.
- Roll each portion gently between your palms to form uniform balls or ovals approximately 1 inch in diameter. Aim for consistent size for even chocolate coating.
- Place the shaped centers on a baking sheet lined with parchment paper or a silicone mat to prevent sticking.
Cooling the Filled Centers
- Cover the shaped cream centers lightly with plastic wrap.
- Refrigerate for 30 minutes to allow the centers to firm up further. This step is crucial to prevent melting during chocolate coating.
Dipping in Chocolate
- Melt 12 oz semi-sweet chocolate chips with 1 tablespoon vegetable shortening in a double boiler or microwave-safe bowl. If microwaving, heat in 30-second intervals, stirring between each until smooth and glossy.
- Using a fork or a dipping tool, immerse each cream center fully into the melted chocolate ensuring it is evenly coated.
- Gently lift and tap the fork on the bowl edge to remove excess chocolate, creating a smooth finish.
- Place the dipped candies back onto the parchment-lined tray.
Final Cooling and Setting
- Refrigerate the dipped Opera Cream Candies on the tray for at least 1 hour, allowing the chocolate to harden and set perfectly.
- Once set, store the candies in an airtight container in the refrigerator.
| Step | Time Required | Key Notes |
|---|---|---|
| Cream Cheese Center | 1 hour refrigeration | For smooth, firm filling |
| Shaping & Cooling | 30 minutes cooling | To prevent melting during dipping |
| Chocolate Dipping | 10-15 minutes | Use fork for smooth coating |
| Final Setting | 1 hour refrigeration | Ensures glossy, crisp chocolate shell |
Storage Tips
Proper storage is essential to maintain the freshness, texture, and flavor of our Opera Cream Candy. Follow these tips to keep our candies perfect for any occasion.
Room Temperature Storage
- Store the Opera Cream Candies in an airtight container at cool room temperature between 65°F and 70°F (18°C to 21°C).
- Keep away from direct sunlight and heat sources to prevent melting or softening.
- When stored properly, the candies last up to 1 week at room temperature.
Refrigeration
- For longer shelf life, place the candies in an airtight container lined with parchment paper to avoid sticking.
- Refrigerate them at 35°F to 40°F (2°C to 4°C).
- Chilling helps maintain the firmness of the cream center and the snap of the chocolate coating.
- When refrigerated, Opera Cream Candies stay fresh for 2 to 3 weeks.
- Before serving, allow the candies to come to room temperature for about 15–20 minutes for the best flavor and texture.
Freezing
- To store Opera Cream Candy for longer periods, freeze them in a sealed container or freezer bag.
- Use parchment paper between layers to prevent sticking.
- Label the container with the date.
- Frozen candies maintain quality for up to 3 months.
- Thaw frozen candies in the refrigerator overnight, then bring to room temperature before serving.
Reminder Table: Optimal Storage Conditions
| Storage Method | Temperature Range | Duration | Notes |
|---|---|---|---|
| Room Temperature | 65°F – 70°F (18°C – 21°C) | Up to 1 week | Keep airtight, avoid sunlight |
| Refrigeration | 35°F – 40°F (2°C – 4°C) | 2 to 3 weeks | Use airtight container, parchment liner |
| Freezing | 0°F (-18°C) | Up to 3 months | Seal tightly, thaw in refrigerator |
Pro Tip: Always handle the candies with clean, dry hands or use dipping tools to prevent moisture from compromising the chocolate coating during storage.
By following these storage guidelines, we ensure our Opera Cream Candies retain their signature creamy center and glossy chocolate coating for whenever we want to enjoy this nostalgic treat.
Conclusion
Making Opera Cream Candy at home brings a special satisfaction that store-bought treats just can’t match. With the right ingredients, tools, and a bit of patience, we can create a candy that’s smooth, creamy, and perfectly coated in chocolate.
This recipe not only honors a beloved Midwest tradition but also lets us add our own personal touch to every batch. Whether for gifting or indulging ourselves, these candies are sure to impress.
By following the tips and steps carefully, we ensure each Opera Cream is a delicious success ready to be enjoyed or shared with loved ones.
Frequently Asked Questions
What is Opera Cream Candy?
Opera Cream Candy is a popular Midwest treat, especially in Indiana, featuring a smooth vanilla cream center coated in rich chocolate. It’s often enjoyed during holidays and special occasions.
What ingredients are needed to make Opera Cream Candy?
Key ingredients include cream cheese, powdered sugar, vanilla extract, light corn syrup, evaporated milk, salt for the filling, and semi-sweet chocolate chips with optional vegetable shortening for the coating.
What equipment do I need to make Opera Cream Candy?
You’ll need a mixing bowl, electric mixer, saucepan, rubber spatula, measuring cups and spoons, candy thermometer, baking sheet with parchment or silicone mat, double boiler or microwave-safe bowl, and a dipping tool or fork.
How do I prepare the filling for Opera Cream Candy?
Bring cream cheese to room temp, gradually add powdered sugar, then mix in vanilla, corn syrup, evaporated milk, and a pinch of salt until smooth and fluffy. Chill the mixture for an hour before shaping.
What’s the best way to melt the chocolate for coating?
Melt semi-sweet chocolate chips in a double boiler or microwave-safe bowl, stirring frequently. Add vegetable shortening if desired for a glossier finish and smoother coating.
How do I shape and coat the Opera Cream Candy?
Shape the chilled filling into uniform balls or ovals, refrigerate until firm, then dip each piece in melted chocolate. Let them set on a parchment-lined baking sheet for a glossy finish.
How should I store Opera Cream Candy?
Store in an airtight container at cool room temperature for up to 1 week, refrigerate for 2-3 weeks, or freeze for longer storage. Always handle with dry hands to protect the chocolate coating.
Can I make Opera Cream Candy ahead of time?
Yes, you can prepare the candies in advance and store them properly as described. Freezing is recommended for longer storage without losing texture or flavor.