A history of Vermont's maple sugar industry

by Vermont Maple Sugar Makers Association

Maple Taffy.

Place together in the kettle, 2 pounds of maple sugar, 1 pound of brown sugar, ½ pound of glucose and 1 pint of water, and stir until the mixture is dissolved. Boil until the taffy will snap when tested in cold water, then pour it upon a buttered dish or slab to cool. The candy may be checked off in squares, or, if preferred, it may be pulled until white.