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Opera Creams



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.