Candies

PULLED TAFFY
Take three cups of dry maple sugar, a cup of vinegar and water in equal parts (1/3 vinegar and 2/3 water may be used if the vinegar is very strong) and a piece of butter the size of a walnut. Boil the sugar, water and vinegar together until half done, and then add the butter, stirring only enough to incorporate the butter thoroughly. Boil until done. Drop a little of the candy now and then into cold water and test by pulling it apart; if it snaps it is done and must be immediately poured into a buttered dish to cool. Flavor with a little vanilla extract poured upon the top. When the taffy has cooled sufficiently to handle, it may be pulled, cut into short lengths and placed on buttered dishes or paraffin paper.

MAPLE SYRUP FUDGE
Yield: about 25 1 1/2-inch squares
Pans: 1 1/2-quart saucepan and cake pan, 8x8x2 inches

2 cups maple syrup	1 teaspoon vanilla
1 tablespoon light corn syrup	3/4 cup coarsely chopped walnut or
3/4 cup thin cream	butternut meats

1. Combine the maple syrup, corn syrup, and cream in the saucepan. Place the saucepan over moderate heat, stir constantly until the mixture begins to boil.
2. Continue cooking the mixture without stirring to 234° F., or until a small amount of syrup forms a soft ball in cold water.
3. Remove the pan from the heat and let the mixture stand without stirring until it cools to lukewarm ( 120° to 110° F.). Then beat the mixture until it thickens and begins to lose its gloss.
4. Add the vanilla and nuts and pour the mixture at once into a buttered pan.
5. When it is cool, cut into squares.

MAPLE PRALINES
Yield: 10 to 12 patties
Pan:1 1/2-quart saucepan

1 cup sugar
2/3 cup milk
1/2 cup maple syrup
2 tablespoons butter
3/4 cup pecan meats

1. Combine the sugar, milk, and maple syrup in the saucepan. Place the sauce pan over moderate heat and stir until the sugar is dissolved.
2. Cook the mixture to 230° F., or until a small amount of syrup forms a very soft ball in cold water. Add the butter and cook to 234° F. (a soft ball).
3. Remove pan from the heat and let the mixture stand 5 minutes without stirring; then add the nuts and stir until the mixture begins to look cloudy and is slightly thickened.
4. Drop the mixture from a tablespoon in patties onto waxed paper. Let them stand until cool.

MAPLE SNOW TAFFY
Boil desired amount of maple syrup to 230°F. Pour in ribbon fashion over clean packed snow or crushed ice. Syrup will harden to taffy-like consistency on the snow and may be eaten with a fork or with fingers.

MAPLE BUTTER BITS
2 cups maple syrup
1/4 cup butter
1/2 tsp. baking powder

Boil to 260°F. Pour without scraping into well-buttered shallow pan floating on cold water. As soon as edges cool fold into center. When cool enough to handle, pull as for taffy. When pulled, stretch into rope and cut into "bits". These taffy pieces will become the creamiest "bits".

MAPLE SYRUP FUDGE
2 cups maple syrup
1 Tbsp. light corn syrup
3/4 cup light cream
l tsp. vanilla
1/2 cup chopped walnuts or butternuts

Combine maple syrup, corn syrup and cream in saucepan and place over moderate heat. Stir constantly until mixture begins to boil. Continue cooking without stirring to 234° F (soft ball stage). Remove from heat; cool to lukewarm (110° ) without stirring. Beat with mixer, low speed, until candy loses its gloss and thickens. Stir in vanilla and nuts. Pour into lightly buttered pan. Cool and cut into squares.

MAPLE CANDY (Virginia Winslow)
Boil 2 or 3 cups maple syrup to 234°F, or to soft ball stage. Remove from heat for one minute. Stir until syrup starts to change color. Add 1 cup chocolate chips or other flavored chips or 1 1/2 cups rice krispies or 1 cup coconut. Pour immediately into buttered pan and cut or score into small pieces.

MAPLE SYRUP BRITTLE
2 cups maple syrup
2 tablespoons butter
1/4 teaspoon cream of tartar
Few grains salt

Combine all ingredients in saucepan, boil to 280 degrees or until syrup forms a rather brittle thread when dropped in cold water. To prevent formation of sugar crystals, do not stir. Immediately pour into lightly greased 7 x 7 pan, being careful not to add scrapings from saucepan. When firm enough, mark into squares . When cold, invert pan and tap gently on bottom to remove candy. Break into squares.