COCOA MAPLE CREAM.
Place in kettle
5 pounds maple sugar,
1 pound light brown sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 248°; set off and add
4 fresh grated cocoanuts,
1 ounce cocoa butter,
1 pound maple fondant.
Stir all until fondant is well melted, and the batch looks thick and creamy, then pour on slab between bars; when cold, mark with caramel cutter and break or cut as caramels.
The above are nice dipped in fondant or chocolate.