Recipe courtesy of Robbin Gourley

Opera Creams

Name: Opera Creams
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 24 to 36 pieces
Cuisine: american
Ingredients: 3 cups sugar; 1 cup heavy cream; 1 tablespoon corn syrup; 4 tablespoons butter; 1/4 teaspoon salt; 2 drops maple flavoring (not maple syrup); 2 teaspoons vanilla; 1 cup pecans, sliced thin

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Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 24 to 36 pieces

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Ingredients

3 cups sugar

1 cup heavy cream

1 tablespoon corn syrup

4 tablespoons butter

1/4 teaspoon salt

2 drops maple flavoring (not maple syrup)

2 teaspoons vanilla

1 cup pecans, sliced thin

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.

Recipe courtesy of Robbin Gourley's Sugar Pie and Jelly Roll (Algonquin, 2000)