Operacreamscandies Recipes

Steps:

• Mix together sugar,cream,corn syrup,butter and salt in a saucepan.
• Cook over medium heat, stirring constantly, until sugar has dissolved.
• Cook about 25 minutes, stirring occasionally until a candy thermometer reaches 238 F (soft-ball stage).
• Remove pan from heat and stir in vanilla and maple extract.
• Pour into a large bowl and beat with an electric mixer until creamy.
• Stir in pecans.
• Drop by heaping teaspoonfuls onto greased waxed paper and let cool until hardened.
• Store in an airtight contained between sheets of waxed paper.
• NOTE: You may use either light or dark corn syrup- the difference will be a slight change in color.

Steps:

• Blend cream cheese, butter and vanilla. Add sugar, one pound at a time. Mix with spoon until it's the consistency that you can roll into a ball. If still oily, you may want to add more sugar.
• Put balls on wax paper; spoon melted chocolate over it, or you can set the balls in small paper candy wrappers and spoon chocolate over them. Refrigerate.
• Balls can be rolled one day, refrigerated, and then spoon chocolate over them the next day.

Steps:

• Combine sugar, cream, corn syrup, butter, and salt in a heavy saucepan and cook over low heat until sugar is dissolved, stirring constantly. Cook to soft ball stage (238 degrees F on candy thermometer), stirring occasionally. Remove from heat, and add maple flavoring and vanilla. Pour into a large bowl and beat with a mixer until creamy. Add pecans. Drop by teaspoonsful onto buttered waxed paper. Let cool for 1 hour. Store in an airtight container between layers of waxed paper.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line 2 jelly roll pans with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Slowly add white sugar and whip on high speed until the whites are stiff and glossy.
• Beat almond flour, confectioners' sugar, eggs, and egg yolks in a separate bowl for 3 minutes. Add flour and beat on low speed until combined. Gently fold egg whites into the almond mixture until combined. Divide batter between the jelly roll pans; spread evenly.
• Bake cake layers in the preheated oven until lightly browned, about 5 minutes. Invert onto cooling racks and peel off parchment paper; let cool.
• Make coffee syrup while cake is cooling. Combine boiling water, sugar, and coffee powder in a small bowl; stir until dissolved.
• Stir 2 tablespoons boiling water and coffee powder together for the buttercream. Set aside.
• Combine sugar, 1/4 cup water, and vanilla extract in a small saucepan. Bring to a boil. Cook, without stirring, until an instant-read thermometer inserted into the mixture reaches 255 degrees F (124 degrees C).
• Meanwhile, beat egg and egg yolk in a stand mixer on high speed until pale and foamy. Pour hot sugar syrup carefully down the side of the mixer bowl, mixing continuously until the bottom of the bowl feels cool to the touch.
• Beat butter in a separate bowl until creamy. Add butter gradually to the egg mixture, beating until frosting is fluffy. Add the dissolved coffee mixture and beat until well incorporated.
• Place dark chocolate in a heat-proof bowl. Bring milk and cream to a boil in a saucepan. Pour over chocolate; stir until melted and smooth. Whisk in butter until ganache looks smooth and creamy. Let cool.
• Cut cooled cake layers in half crosswise. Place 1 piece on a rectangular serving plate. Sprinkle some coffee syrup on top. Add an even layer of buttercream. Repeat with a second cake layer, more coffee syrup, and another layer of buttercream. Spread 1/2 of the ganache on top. Repeat with remaining, cake layers, coffee syrup, and buttercream. Top cake with remaining ganache.