Recipe courtesy of Robbin Gourley

Opera Creams

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 24 to 36 pieces
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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


  1. 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.