Recipe courtesy of Robbin Gourley
Opera Creams
- Yield: 24 to 36 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 133
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 21
- Dietary Fiber
- 0
- Sugar
- 21
- Protein
- 0
- Cholesterol
- 15
- Sodium
- 23
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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.