Recipe courtesy of Robbin Gourley
Recipe courtesy of Robbin Gourley
Watch how to make this recipe.
Opera Creams
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- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 24 to 36 pieces
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 332
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 0 g
- Sugar
- 52 g
- Protein
- 1 g
- Cholesterol
- 37 mg
- Sodium
- 58 mg
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 24 to 36 pieces
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 332
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 0 g
- Sugar
- 52 g
- Protein
- 1 g
- Cholesterol
- 37 mg
- Sodium
- 58 mg
Ingredients
Directions
- 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.
