Opera Creams

Directions

1. 1
   Combine sugar, cream, corn syrup, butter, and salt in a heavy saucepan and cook over low heat until sugar is dissolved, stirring constantly.
2. 2
   Cook to soft ball stage (238 degrees F on candy thermometer), stirring occasionally.
3. 3
   Remove from heat, and add maple flavoring and vanilla.
4. 4
   Pour into a large bowl and beat with a mixer until creamy.
5. 5
   Add pecans.
6. 6
   Drop by teaspoonsful onto buttered waxed paper.
7. 7
   Let cool for 1 hour.
8. 8
   Store in an airtight container between layers of waxed paper.