Maple Sugar Fondant

Maple sugar (broken small),	2 cups
Sugar (granulated),	1 cup
Cream of tartar,	¼ teaspoon
Water (hot),	1 cup

The maple sugar, granulated sugar, cream of tartar and hot water were all stirred well until they began to boil, then Betsey had to watch carefully, for sugar began to stick to the sides of the saucepan. This she had to remove, which she did by following mother's careful instructions. She was very particular not to let one grain fall into the syrup and when she tried the syrup to see if it would form a soft ball if a little were dropped in cold water she took care not to stir it.

Then pouring slowly on to a large platter, Betsey let it cool until she could handle the cream, when she kneaded it till it was very smooth.

The fondant was wrapped in waxed paper, put in a covered bowl in a cool place for twenty-four hours and then made into candies.