Maple Butter Creams(Excellent Christmas Candy) - cooking recipe

Ingredients

5 lb. brown sugar
1/2 lb. light Karo
1/2 pt. water
1/2 lb. butter
4 lb. chocolate coating (about), melted

Preparation

Boil sugar, Karo
and
water to 242\u00b0 on candy thermometer. Keep crystals wiped down sides of pan.
Pour on an extra large cookie sheet
and cool to about lukewarm (I use a marble slab). Put butter
in
center
of cookie sheet or marble slab and start to work, stirring with metal or wooden spatula until cool enough to
work
with your hands.
This may take 2 people working together.
Form
small
balls
and coat with chocolate coating. Wrap each
ball
in wax paper.
Candy sets up better if cold outside and candy is placed outside to cool (in a safe place).