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Maple Cream Balls
2 c Maple syrup
2 ts Butter or butter substitute
1/8 ts Salt
1 ts Vanilla
2/3 c Chopped nuts
Boil syrup 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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