INGREDIENTS

INSTRUCTIONS

From: Kenneth Allen Hyde <HKA55365@vax1.utulsa.edu>  Date: 21 Mar 1994
19:18:20 -0500 Well I don't know how other people  make it, but this is
how my family always made in Pennsylvania when  we were sugaring off.
Maple sugar candy is one of the easiest candies  to make. There are,
however, two kinds: the taffy like stuff and the  cakelike stuff. I'll
include both recipes. The key to both is to use  real maple syrup, none
of this imitation "maple-flavored" stuff  (although B-grade maple syrup
will do fine).  Heat the maple syrup in a heavy bottomed pan, until it
reaches the  soft crack stage.  This should be around 260 F, but a
better  indication is to drip a little of it into cold water and see
what it  does. It should form a hard thread that will bend but not
break. When  the syrup is at the soft crack stage, drizzle it
decoratively over  the snow. Once it has hardened, remove it or it will
eventually  dissolve  REC.FOOD.RECIPES ARCHIVES  /CANDY  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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