Maple Candy
Boil pure maple syrup to 244 degrees F and allow to cool at room temperature down to 180 degrees F, then stir until it begins to stiffen; pour into molds or drop on waxed paper.
Mints
3 tablespoons butter or margarine
3 tablespoons milk
1 15-ounce package creamy white frosting mix
red or green food coloring
1/2 teaspoon peppermint extract
Put butter and milk in a quart micro-proof bowl. Cook on high (maximum power) for 45 seconds, or until butter is melted. Stir in frosting mix. Cook on high for 1 1/2 to 2 minutes or until bubbly. Stir twice during cooking time. Stir in food color to tint. Add extract. Drop mixture by teaspoons onto waxed paper. When cool, store in air tight container. Makes 48 pieces.
This recipe is prepared in the microwave oven.
Yam Candy
1 cup mashed yams
1/2 cup condensed milk
2 cups sugar
1 tablespoon KaroŽ syrup
1/3 cup marshmallows
1 teaspoon vanilla
1/4 cup butter
1 cup chopped pecans
Mix sugar, milk, yams and syrup. Cook in heavy pot until very thick, stirring often until candy reaches the soft ball stage. Add marshmallows, butter, vanilla, and pecans. Remove from heat. Let cool about 3 minutes. Beat until candy loses its glow. Drop by spoonfuls on greased cookie sheet. Let cool. Serves 30
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