Maple Fondant
To make maple fondant take one cupful of brown sugar and two cupfuls of maple syrup, or one cupful of maple sugar. If the sugar is used add one-half cupful of water. To keep the syrup from graining add one-fourth teaspoonful of cream of tartar. Boil to the soft ball stage or to 238 degrees by the thermometer, and then pour out on platter or slab, and proceed as with the white fondant. A good substitute for maple fondant may be made by flavoring with mapleine some of the white fondant. Maple fondant is especially good combined with nuts in making bonbons, and also makes nice centers for chocolate creams.
In the chapter on [bonbons] you will find many ways in which the fondant can be used, and many other ways will no doubt suggest themselves to you when you once begin to work with it.