A delightful old-fashioned candy treat. A fine grained candy. Just like you used to find in the old-fashioned country stores. You will need the rubber molds for this one - to order them, just give us a call!

• 1 pt. fancy grade maple syrup
• small dab of butter (keeps it from foaming up)

Place syrup in deep saucepan. Cook over high heat until it reaches the temperature of 244 degrees. Never leave syrup cooking unattended! Remove from heat and cool to 220 degrees. Stir with a wooden spoon. Syrup will become slightly cloudy and look for a white streak following the spoon. Pour quickly into the molds while stirring. This is tricky and may take time to master but you can do it! Cool completely and remove from molds.

Note: When using new molds boil them first to remove the rubber smell. Use a kettle and fill to within 2" of the top. Stir in 1 cup baking soda. Boil for a minimum of 5 minutes over med high heat. Flip mold over to insure you cover all parts of it.

Spreadable fudge! A smooth, creamy confection that melts in your mouth! Great for toast, crackers, biscuits, donuts or anything you can think up!

• 1 pt. fancy grade maple syrup
• small dab of butter

Place in deep saucepan and cook to 232 degrees. Place pan in bowl of cold water and cool till completely cool, may be slightly thick. Do not stir or agitate during cooling! Stir with electric mixer till lightened, thick and a slight grain can be detected and it loses its gloss. Keep refridgerated.

A fine, granulated treat that is wonderfully versatile! The oldest form of maple. Great for use in all kinds of foods, as a topping for cold cereals, and added to tea or coffee.

• 1 pt. dark amber or grade B syrup
• small dab of butter

Place in deep saucepan and cook over high heat to 255 degrees. Remove from heat and immediately whip with electric mixer on high speed. It will become cloudy, lighten and then get very thick. Do not stop mixing at this point. Mixture will powder in a very short period of time. Keep beating on low speed when it starts to powder so that it won't go zinging all over your kitchen and to let the heat out. Beat for 2-3 minutes longer. When cool, sift out larger chunks and put in a shaker jar.

Just when you thought you'd seen it all! Maple jelly is a scrumptious delight! Great on toast, crackers or in a sandwich! It is a smooth and mellow addition to your culinary collection.

• 1 qt. maple syrup, any grade
• 1 and 1/2 cups cold water
• 1 teaspoon of Genugel (we sell it - order today! Sm. Jar is $14)
• small dab of butter

Whisk the genugel into the cold water. Combine with syrup in large saucepan. Add butter. Cook over high heat to 218 degrees or till it sheets off a stainless steel spoon and you can't shake it off. Remove from heat and immediately pour into glass jars. Place covers on. That's all!

Note: You may have to skim any foam off that gathers on the side of the pot during cooking.