Barb,
I have an old cookbook called Homemade Candy and I found some different versions of the cream candy recipes that you described. I have not tried any of these but I would appreciate it if you'd let me know how they turn out. In the chapter preface, it states that they stay fresh longer if placed in airtight containers and that they melt in your mouth. I hope this is what you were looking for.

Light opera Creams

2 c. sugar
1/2 tsp. salt
3/4 c. heavy cream
1/2 c. milk
1 tbsp. light corn syrup
1 tsp. vanilla
3/4 c. chopped walnuts or pecans

Combine sugar, salt, cream, milk and corn syrup in 2-qt. heavy saucepan. Bring to a boil over low heat, stirring constantly. Continue cooking, stirring often to prevent scorching, until mixture reaches the soft ball stage (238 degrees F).

Remove from heat. Wipe pouring edge of pan with damp cloth and pour candy into a clean pan. Cool without stirring to lukewarm (110 degrees F)

Add vanilla and beat until candy loses its gloss. Stir in nuts. Pour at once into a lightly buttered 8" square pan. Mark in 36 pieces while warm; cool until firm, then cut. Makes 1 1/2 pounds.

Sour cream Candy

1 c. dairy sour cream
1 c. sugar
2 tbsp. butter
1 tsp. vanilla
1/2 c. chopped pecans or black walnuts

Stir sour cream and sugar together in a 2 quart heavy saucepan. Bring to a boil, stirring constantly, and cook to the soft ball stage (238F). Stir while cooking to prevent scorching.

Remove from heat; add butter and cool without stirring or moving until pan feels lukewarm to the hand (110F).

Stir in vanilla and pecans. Beat until candy loses its gloss. Pour and knead into a buttered 8 1/2 x 4 1/2 x2 1/2" loaf pan. Chill. Cut in 21 pieces. Makes 3/4 pound.

Family Reunion Cream Candy
caramel-colored candy

3 c. sugar
1 c. light corn syrup
1 1/2 c. heavy cream
1/4 t. salt
1 t. vanilla

Combine sugar, syrup and cream in 3 quart heavy saucepan. Cook, stirring, until mixture reaches a boil. Add salt and continue cooking to the soft ball stage (238F).

Remove from heat; add vanilla and beat until you can pick up candy in your hands. Knead until smooth and fine in texture.

Store tightly in covered container and place in refrigerator. Candy may be stored several weeks. When ready to serve, shape into rolls or pieces. Makes 36 pieces.