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Monday, April 06, 2009

Maple Creams

1 cup maple sugar
1 cup light brown sugar
1/4 cup water
1/2 teaspoon almond extract

Cook sugars and water to 240 degrees. Add almond extract. Cool to lukewarm. Beat until creamy, yet firm. Knead until smooth. Shape into small balls. Place on waxed paper lined cookie sheet. Press walnut into each ball. Cool.

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