Maple Creams
This recipe comes from the first cookbook published by the J.R. Watkins Company of Winona, Minnesota, in 1936.
Servings: 12
Ingredients
- ½ cup sweetened condensed milk
- ½ cup water
- 1 cup granulated sugar
- ¾ cup maple syrup
- 1 Tbsp. butter
- ¾ cup pecan pieces
- ½ tsp. vanilla
Instructions
- Blend milk, water, sugar, and syrup; dissolve thoroughly, heating slowly to boiling point. Cook slowly until mixture reaches soft ball stage when tested in cold water.
- Remove from heat and drop in butter and vanilla. Do not stir.
- When mixture is lukewarm, beat until creamy and then add nuts. Spread in a buttered pan. Cool.
