• 1/3 cup unsalted butter
• 1/3 cup light corn syrup
• ½ teaspoon vanilla
• 1 ½ teaspoon maple flavoring
• 3 1/2 cups confectioners sugar
• 12 ounces milk chocolate

Line cookie sheet with wax paper or parchment paper and set aside. Combine butter, corn syrup, vanilla and maple flavoring in mixing bowl. Gradually add confectioners sugar. Roll buttercream filling into balls, place on prepared cookie sheet and put in the refrigerator for about 30 minutes until firm. Melt chocolate in double boiler. Dip each buttercream in chocolate, return to prepared cookie sheet and refrigerate.