3 c Maple syrup
1 c Milk
1/2 c Chopped nuts
From: Jean-Marie Ostiguy ostiguy@wilmington.net
Date: 20 Oct 1995 09:35:39 -0500
This is my French-Canadien grandmother’s recipe. Put maple syrup and milk
in heavy saucepan. Boil this mixture to the soft ball stage, or about 236
degrees on the candy thermometer. Remove from heat and cool to lukewarm.
Beat until mixture is creamy. Add nuts. Pour mixture into 8 inch buttered
square pan. Spread mixture out evenly. Scour with knife. Let cool until
firm. Cut into pieces. Store in airtight container in a cool place. Makes
about 16 pieces.
REC.FOOD.RECIPES ARCHIVES
/CANDY
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings