Yield: 1 Servings
|\N \N||Maple syrup|
From: Kenneth Allen Hyde <HKA55365@...> Date: 21 Mar 1994 19:18:20 -0500 Well I don't know how other people make it, but this is how my family always made in Pennsylvania when we were sugaring off. Maple sugar candy is one of the easiest candies to make. There are, however, two kinds: the taffy like stuff and the cakelike stuff. I'll include both recipes. The key to both is to use real maple syrup, none of this imitation "maple-flavored" stuff (although B-grade maple syrup will do fine).
1. Heat the maple syrup in a heavy bottomed pan, until it reaches the soft crack stage. This should be around 260 F, but a better indication is to drip a little of it into cold water and see what it does. It should form a hard thread that will bend but not break.
2. When the syrup is at the soft crack stage, drizzle it decoratively over the snow. Once it has hardened, remove it or it will eventually dissolve REC.FOOD.RECIPES ARCHIVES
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