If you’re still wallowing through the aftermath of our huge snowstorm, trying to get yourself, what now passes for your mind and everything else back on track, the mere suggestion of doing anything as frivolous as making candy might strike you as beyond strange. Demented, even.
Others of us, though, apparently managed to sail right through all the hubbub without destruction or horrendous devastation, and are right this minute sitting in the catbird seat, comparatively speaking, anyway.
So now, whether you’re on top of the world, or still digging out and retrenching, let’s consider the following pair of recipes which might be perfect to serve at home or give as small gifts this Christmas.
And, as an added bonus, if you bought maple syrup to make the maple pie, which appeared in the Nov. 19 column, you may already have on hand enough syrup left over to make at least one of these sweet treats.
Both are taken from “The Official Vermont Maple Cookbook.”
2/3cup pure maple syrup
1cup granulated sugar
1/3cup butter
1/2cup water
Turn maple syrup, sugar, butter and water into a heavy, 2-quart saucepan. Stir to dissolve sugar, then cook, without stirring, until a drop of cold tap water separates mixture into pliable threads (285 degrees with a candy thermometer). Turn into a buttered 8-inch square pan. Mark candy into squares while mixture is still soft. Break into pieces when cold.
Makes one 8-inch pan.
2cups pure maple syrup
1cup heavy cream or half-and-half
8ounces milk chocolate, melted
Turn maple syrup and cream into a heavy, 2-quart saucepan; cook over medium heat, without stirring, until mixture registers 238 degrees on a candy thermometer. Pour mixture onto a cold, clean surface or large cold platter and let cool until lukewarm. Use a spatula to help mixture hold its shape while it cools.
Form into 3/4-inch balls and dip in the melted chocolate. Let excess chocolate drip off, then place balls on waxed paper to harden.
Makes about 20 pieces.
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The next Forum will appear in Friday’s Time Out section.
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