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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Maple Fondant   
    Categories: Canadian, Candy   
         Yield: 1 Batch   
      
         1 c  Sugar   
         1 c  Maple syrup   
       1/2 c  Water; boiling   
      
     Put sugar, maple syrup, and water into a saucepan over gentle heat.   
     Stir until sugar is dissolved then boil, not too briskly, to soft   
     ball stage (235?F). Remove from heat; let stand a few minutes then   
     pour carefully on a warm buttered platter. Let stand until almost   
     cold, beat with a stiff case knife until it changes color. Gather up   
     before it stiffens, knead until very smooth; put into a bowl, cover   
     closely; let stand several hours.   
      
     Note:   
      
     Syrup should not be stirred during boiling; crystals should be   
     removed from sides of saucepan with a piece of cheesecloth tied   
     around the prongs of a fork and dipping into boiling water; sudden   
     change of temperature causes hot syrup to crystalize.   
      
     Recipe by Canadian Cookbook by Nellie Lyle Pattinson, Toronto, p.296   
      
     Recipe FROM:    
      
   MMMMM   
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