Vermont Maple Creams

1. 1

   In a medium sized heavy saucepan, bring maple syrup to a boil.

2. 2

   Cook over medium heat until syrup registers 235 degrees F on your candy thermometer.

3. 3

   Allow to cool to 110 degrees F.

4. 4

   Do not stir during cooling.

5. 5

   When the 110 degrees F is reached, add vanilla and beat until mixture becomes very fluffy and light and can be shaped into patties.

6. 6

   When completely cooled, wrap patties in waxed paper and store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.