posted by Nancy K 09-29-98 1:07 PM
MAPLE CANDY
3 c. white sugar
1/3 c. white syrup
1 c. evaporated milk
1 stick butter
1/2 tsp. maple flavoring
6 or 8 marshmallows or 3 Tbsp.
Marshmallow Cream
2 c. nut meats*
Mix ingredients in heavy saucepan. Bring to soft boil
(on candy thermometer 235 degrees), stirring constantly. Remove from heat and add maple flavoring and marshmallows. Beat until mixture loses shine. Add nut meats. Pour into buttered casserole dish to cool. When set, cut into squares. *Black walnuts recommended.
MAPLE CANDY
1 1/2 c. chopped pecans
2 boxes powdered sugar
1 can Eagle Brand milk
1 stick margarine, melted
1/4 block household wax
1 large pkg. semi-sweet
chocolate
2 Tbsp. maple flavoring
Mix well together all except chocolate and wax. Chill in refrigerator and form in different shapes. Put back in
refrigerator to chill. Melt chocolate and wax in double
boiler. Take pieces out of refrigerator and dip in chocolate
with toothpick or candy dipper. Place on wax paper. Store in
container in refrigerator.
.
MAPLE CANDY BALLS
1 c. chopped nuts
1 can condensed milk
1 stick butter
1 1/2 Tbsp. maple flavoring
2 boxes 10x sugar
Coating:
2/3 cake paraffin wax
6 oz. semi-sweet chocolate
Mix nuts, condensed milk, butter, maple flavoring and
10x sugar together. Chill. Keep chilled until ready to use.
Roll into small balls.
Coating: Melt paraffin and semi-sweet chocolate. Keep
hot. Dip and drain. (A toothpick can be inserted into ball
before dipping.)