Ingrients & Directions
2 c Maple syrup
3/4 c 10% cream
2 tb Butter
From: Sharon Airhart sra@inforamp.net
Date: 23 Apr 1995 06:49:50 -0600
The Laura Secord Canadian Cook Book (a candy company named after a local
hero) has two good maple candy recipes:
Boil uncovered, until a drop in cold water forms a soft ball (236 to 238
degrees F). Cool to lukewarm without stirring. (110 degrees F). Beat
until creamy. Turn into buttered 8-inch square pan. Cut into squares.
REC.FOOD.RECIPES ARCHIVES
/CANDY
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings