MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Maple Fondant
Categories: Canadian, Candy
     Yield: 1 Batch

     1 c  Sugar
     1 c  Maple syrup
   1/2 c  Water; boiling

 Put sugar, maple syrup, and water into a saucepan over gentle heat.
 Stir until sugar is dissolved then boil, not too briskly, to soft
 ball stage (235°F). Remove from heat; let stand a few minutes then
 pour carefully on a warm buttered platter. Let stand until almost
 cold, beat with a stiff case knife until it changes color. Gather up
 before it stiffens, knead until very smooth; put into a bowl, cover
 closely; let stand several hours.

 Note:

 Syrup should not be stirred during boiling; crystals should be
 removed from sides of saucepan with a piece of cheesecloth tied
 around the prongs of a fork and dipping into boiling water; sudden
 change of temperature causes hot syrup to crystalize.

 Recipe by Canadian Cookbook by Nellie Lyle Pattinson, Toronto, p.296

 Recipe FROM: <https://archive.org/details/canadiancookbook00patt_0>

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