• 1 cup cream
• 2 cups maple syrup

Boil until a thread forms (234 degrees F). Cool and beat until thick and creamy. Drop from tip of spoon on waxed paper or spread in buttered pan and cut in squares. Add nuts or raisins if desired.

Candy making notes: Candies containing milk, cream butter, chocolate, or molasses boil up high and should be cooked in kettles 3 or 4 times larger than volume of ingredients. Place candy thermometer in water and bring to boiling point, then transfer to sugar syrup, to avoid heating it too suddenly. When removing thermometer from candy, place immediately in very hot water and allow it to cool slowly.

To test in water, dip small quantity into cup of cold water and shape with fingers. Stop cooking during testing. Boil a degree or two higher in summer or during humid weather. If syrup contains corn syrup, boil to higher temperature than if sugar is the only sweetening.