Yield: 16 Servings
|2 cups||Maple syrup|
|¾ cup||10% cream|
From: Sharon Airhart <sra@...>
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .