Opera Creams Candies

1. 1

   Mix together sugar,cream,corn syrup,butter and salt in a saucepan.

2. 2

   Cook over medium heat, stirring constantly, until sugar has dissolved.

3. 3

   Cook about 25 minutes, stirring occasionally until a candy thermometer reaches 238 F (soft-ball stage).

4. 4

   Remove pan from heat and stir in vanilla and maple extract.

5. 5

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

6. 6

   Stir in pecans.

7. 7

   Drop by heaping teaspoonfuls onto greased waxed paper and let cool until hardened.

8. 8

   Store in an airtight contained between sheets of waxed paper.

9. 9

   NOTE: You may use either light or dark corn syrup- the difference will be a slight change in color.

* Per serving · 4 servings · Values may vary.