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1/2 c Heavy cream 1/2 c Sugar
2 c Maple syrup 1/2 c Chopped nuts
Stir ingredients together to mix, except nuts. Cook over low
heat to soft ball stage (about 238degrees on candy thermometer).
Stir in nuts and beat just a minute with a wooden spoon; pour into
buttered pan to cook. Cut into squares to serve.
*****VERMONT COOKBOOK (ACA Vermont Div.) H. Arsenault*****
Yields
12 servings
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