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Food Bytes PG Cookbook The Food Chain
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Maple Cream Candy

2 cups pure maple syrup

In medium saucepan over medium to high heat, boil maple syrup briskly to 235 degrees, or soft ball stage, stirring constantly to keep the sides free from crystals. (Syrup will suddenly foam up when it begins to boil.) Pour syrup about 3/4 inch deep into a shallow pan, such as an 8-by-8-inch square pan. Do not scrape saucepan while pouring syrup. Cool to lukewarm. When lukewarm, stir with wooden spoon until light and creamy, about 15 minutes. Pour into a greased shallow pan, and mark into squares.

North Park's Latodami Nature Center

Sunday, February 20, 2000

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