Maple syrup candy PDF Print E-mail

Maple Syrup Candy

This is called maple "snow candy" in Vermont. It is an early Eastern Woodland Native American treat. After the syrup had been boiled to the proper consistency, it was drizzled onto the snow and left to harden.

1 1/2 teaspoons butter
1 cup maple syrup

Line a jellyroll pan with aluminum foil.

In a heavy saucepan, melt butter over medium-high heat. Add syrup and cook, stirring constantly, until 290 degrees F on a candy thermometer or until a few drops of syrup harden if placed in cold water. Place saucepan in a pan of cold water to stop cooking. Quickly pour hot syrup onto aluminum foil in jellyroll pan and allow to cool. Crack into bite-size pieces. Place cooled candy in an airtight container and store in a cool, dry place.

Makes about 1/3 pound.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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