Opera Creams

1. 1

   Combine sugar, cream, corn syrup, butter, and salt in a heavy saucepan and cook over low heat until sugar is dissolved, stirring constantly.

2. 2

   Cook to soft ball stage (238 degrees F on candy thermometer), stirring occasionally.

3. 3

   Remove from heat, and add maple flavoring and vanilla.

4. 4

   Pour into a large bowl and beat with a mixer until creamy.

5. 5

   Add pecans.

6. 6

   Drop by teaspoonsful onto buttered waxed paper.

7. 7

   Let cool for 1 hour.

8. 8

   Store in an airtight container between layers of waxed paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.