he maple syrup, sugar, cream, and corn syrup.
Fit a candy
Beat potatoes, butter and powdered sugar well.
Knead until satiny.
Add flavoring as desired.
Dip in melted chocolate.
This is filling for chocolate creams candy.
ith high sides, bring the maple syrup to a boil. Be
Cook syrup in a saucepan over medium heat until it reaches 240 degrees on a candy thermometer.
Remove from heat and allow to cool to 200 degrees.
Stir constantly until syrup becomes sugary.
Pour into molds (something about the size of a caramel candy).
When candy is cool, you can remove from molds.
Use a heavy-bottom saucepan.
Boil maple syrup over low heat, stirring until heated to 234F on your candy thermometer.
Remove from heat and let cool to 110\u00b0F
Beat in vanilla and salt until it is hard enough to be shaped into patties.
Preheat oven to 300\u00b0F (150\u00b0C).
Combine vinegar, maple syrup, and brown sugar in a bowl. Set aside.
Slice Canadian bacon about 1/2-inch thick. Arrange the slices in a casserole or baking dish, and spoon the syrup mixture over the slices.
Bake for 30 minutes. Serve hot or at room temperature. (To serve as a snack, cut slices into bite-sized pieces and serve with toothpicks.).
Liberally grease an 8-inch square pan with butter.
In heavy saucepan, combine maple syrup, cream and butter.
Cook over moderate heat, stirring constantly, until mixture comes to a boil. Continue cooking for 9 minutes, stirring often.
Remove pan from the heat.
Stir in the pecans and lemon extract.
Stir for 5 minutes.
Pour candy into prepared pan.
When completely cool, cut into squares.
Butter a 9x9 inch pan and set aside.
In a heavy 2 quart saucepan, combine the syrup, sugar and vinegar. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Continue cooking without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
Remove from heat and quickly stir in the baking soda.
Immediately pour candy into prepared pan, Do not spread. Cool and break into pieces.
ittle hot sauce!
Homemade Maple Sausage:
In a large
Butter a 9 x 9-inch pan and set aside.
In a heavy 2-quart saucepan, combine the syrup, sugar and vinegar.
Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
Continue cooking without stirring until a candy thermometer reads 300\u00b0F Remove from heat and quickly stir in the soda; mix well.
Pour into prepared pan. Do not spread.
Cool and break into pieces.
at nothing while on the maple syrup diet.
Drinking 6
Pour the maple syrup into a deep pot and bring to a boil--but don't let it boil over.
Boil for 4 minutes.
Make a snowball out of the one cup of clean snow and put it on a plate or small bowl.
Test the syrup by pouring a small amount onto the snowball; if it clings to the snow and stops running, it is ready.
Slowly pour the syrup in short, thin lines onto the packed snow in the pan.
As it hardens, pick it up and eat it with a spoon or twist it onto popsicle sticks.
heat maple syrup to a temperature of approximately 32-34oF above the boiling temperature of pure water (212 degrees F at sea level).
pour the syrup into a flat pan or trough and allow it to cool undisturbed to at least 200F but not less than 160\u00b0F.
stir until the syrup is soft and plastic.
pour or pack it into molds. Molded candies commonly set up in 10 to 30 minutes. Candies formed by pouring rather than packing will have an attractive glazed surface.
Great recipe for bacon candy! http://www.food.com/recipe/brown-sugar-bacon-candy-326739
inutes, stirring occasionally until a candy thermometer reaches 238 F (soft
utter, beat softened butter with maple syrup until light and fluffy
n 1 cup of the maple syrup in thin stream, beating
75*F.
Place the maple syrup on the stove with
eavy-bottomed saucepan, bring the maple syrup to a boil over
o cool.
Stir the maple syrup, butter, brown sugar, and