MAPLE ORIENTALS.
- 1¾ pounds maple sugar.
- ¾ pound granulated sugar.
- ½ teaspoonful glycerine.
- 6 drops of acetic acid.
- Whites of 2 eggs.
- Good pint water.
Put both kinds of sugar and the water into a kettle, stir till dissolved, add the glycerine, continue stirring and wipe down kettle same as for fondant, and when it commences to boil add the acid, then cover the kettle until it steams well, remove the cover, put in the thermometer and cook to exactly 238, then pour on a moistened slab, and finish exactly the same as vanilla Orientals. You will notice that we tell you to cook this to 238, while the vanilla Orientals are only cooked to 236. The reason of this is, that the maple sugar always has a tendency to make candies softer than white sugar, and most necessarily must be cooked to a higher degree.