The following two recipes are adapted
from "The Candy Book: Everything You Need to Know About Making..."
This recipe uses maple sugar.
c granulated sugar
1 c maple sugar
2 c brown sugar
1 c cream
2 T butter
1 c chopped nuts
Prep: Butter sides
and bottom of pan.
In a heavy bottomed
saucepan, stir together sugars and cream. Then cook without stirring
until the temperature reaches 240°F, or a soft ball stage. Remove
from heat and cool slightly. Add in the butter and nuts. Beat until
creamy and pour into prepared pans. Cut into desired shapes when cool.
Recipe adapted from:
Ruth, Ed. The Candy Book: Everything you need to know about making... New York: Consolidated, 1950.