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Maple Cream Balls

2 c Maple sirup
2 ts Butter or butter substitute
1/8 ts Salt
1 ts Vanilla
2/3 c Chopped nuts

Boil sirup and salt to soft ball stage (234 - 238 F). Remove from fire. Cool to room temperature. Add butter. Add flavoring. Beat until creamy. Add 1/2 the nuts. Continue beating until mixture is sufficiently firm to mold into small balls. Boll balls in remainder of nuts. Place on waxed paper to harden.

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