Title: MAPLE MOLASSES GEMS
Categories: Candies
Yield: 24 Servings
-------------------------------THE CANDY BOOK-------------------------------
4 c Molasses
1 c Brwon sugar
1 c Maple sugar
pn Cream of tartar
1/2 c Butter
1/2 ts Vinegar
pn Salt
1 ts Vanilla
1/2 ts Almond extract
2 c Pecan nut meats, chopped
Cook the molasses, sugars and cream of tartar to 256, or to the hard-ball
stage. Add the butter, vinegar, slat, extracts and the chopped nut meats.
Stir lightly to blend and pour into butter pans, marking off while soft
into sticks, squares, cushions or other desired shapes. Walnuts or
butternuts may be used.
Shred by Pat Stockett, formatted for MM7 by Marge Nemeth
