Ingrients & Directions
4 c Maple syrup
4 tb Butter
1/2 c Chopped butternuts or
-walnuts
Boil maple syrup and butter until it reaches 236 to 238 degrees on a candy
thermometer (soft ball stage). Stir often. Cool until lukewarm (110
degrees). Stir until thick and creamy. Add nuts. Pour into a buttered pan
and cut into squares.
Yields
1 Servings