1¾ pounds white sugar.
¾ pound maple sugar.
½ pound glucose.
1 quart cream or fresh milk.
1 tablespoonful butter.
Put all this in a kettle and follow the directions for making vanilla
fudge, except be sure to cook this to 238. This makes a fine eating
piece of candy, if you add a handful of pecans or English walnuts, just
before you pour it out. If you use maple syrup, as in making maple
bon-bon cream, take out a piece of glucose about the size of a whole
English walnut, (not more), before you start to cook.