Maple syrup season is over here in Western New York. I am very fortunate to have a friend who’s family boils sap and makes syrup. Its used as collateral around the office. We sometimes swap syrup for hot sauce, wine, or whatever we have handy. The darker the syrup the better, in my opinion. I much prefer dark amber over the lighter syrups.
This recipe is from a great cookbook of all handwritten recipes. Each is written in the owner’s own hand, and then compiled into the cookbook. Since it is from Vermont, there is no shortage of recipes using this wonderful natural sweetener.
2 cups of sugar
1 cup of maple syrup
1 tbsp. of corn syrup
1 cup of milk
Cook until it forms a soft ball in cold water or 236°F by a candy thermometer. Cook well, then beat until creamy, and pour in a buttered pan.