Maple Butterscotch Candy
  1. 2/3 c. Pure Vermont Maple Syrup
  2. 1 cup Granulated Sugar
  3. 1/3 c. Butter
  4. ½ c. Water
Put all ingredients in saucepan. Don't stir until a drop of cold tap water separates mixture into pliable threads (285º F with a candy thermometer). Turn into a buttered 8 inch square pan. Mark into squares while still soft. Break when cold. SERVES: varies