Print Recipe

Opera Creams


  • 3 cups granulated sugar
  • Scant cup coffee
  • 1 cup milk or cream


  1. Cook very slowly over low heat, stirring the thin syrup almost continuously so it does not get scorched or burned until soft ball stage.
  2. Remove from heat.
  3. Beat as you do for fudge, taking care not to let it get hard in pan. It should be soft until poured and cut into squares.

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