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.

14 MINUTE MAPLE CANDY

4 c. maple syrup
1 c. cream
1/4 c. butter
1 c. nuts, chopped
1 tsp. lemon extract

Cook the syrup, cream and butter for 9 minutes after the
boiling point is reached. Remove from heat; add the nuts and
extract and stir for 5 minutes. Pour into buttered pans. When
cool, cut into squares.

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.)

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.

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