Make exactly same as above, only instead of white sugar, use two-third
maple and one-third white. If you use maple syrup instead of maple
sugar, allow two pounds of syrup for every pound of sugar desired. You
will find this cream very sticky, and it takes longer to cream it up
than the other, but it makes a delicious chocolate cream. Do not get
discouraged and think it is not going to cream for you, for if you
cooked it to the right degree, it will never fail to cream.