Heat the maple syrup and the milk, cream, or butter over medium-high heat to 242 degrees, about 10 minutes. Let the bubbles settle down for about 1 minute. Stir the hot, thickened syrup with a wooden spoon until it just begins to turn grainy or you begin to see granules forming, about 1 to 2 minutes. Working quickly, pour the syrup into molds. While the sugar is still soft, use a large wide, stiff spatula or bench scraper to pack syrup into the molds and smooth the surface. The candies should take 10 to 30 minutes to harden. When they are hard, pop them out of the molds. Store in an airtight container. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Recipe from Don Harlow, Harlows Sugarhouse, Putney, VT Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (672g)|
|Recipe Makes: 1|
|Calories from Fat: 12 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 60.6mg||2 %|
|Potassium 1371.4mg||36 %|
|Total Carbohydrate 450.9g||133 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 450.9g|
|Protein 0g||0 %|
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Calories per serving: 1754
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