| Maple Cream Candies |
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2 cups Pure Vermont Maple Syrup
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8 oz. Melted Milk Chocolate
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1 cup Heavy Cream or Half and Half
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| Cook syrup and cream in a saucepan over medium heat to 238º (using a candy thermometer). Pour mixture onto a cold, clean surface; cool until lukewarm. Use a spatula to help mixture hold its shape. Form into ¾ inch balls and dip in melted chocolate. MAKES ABOUT 20 PIECES. |
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