"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Maplenut Creams Recipe

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This recipe for Maplenut Creams, by , is from Our Family Heritage Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Rost
Added: Monday, December 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. brown sugar, 1 c. white sugar, 1 Tbl. corn syrup, 1 c. sweet cream,2 Tbl. butter, 2 tsp.vanilla, 1 c. chopped nuts

Directions:
Directions:
Combine brown sugar, sugar, cornsyrup, and sweet cream in a heavy sauce pan, stir over low heat until sugar is dissolved. Then without stirring, cook to a soft ball stage 238 F. Remove from heat, add 2 Tbl. butter and let stand until warm to the touch. Add 2 tsp. vanilla and 1 c. chopped nuts and beat until thick enough to drop by tsp. on greased tin or wax paper.

Personal Notes:
Personal Notes:
Katherine Fennemen used to make this for Christmas all the time. She gave me the recipe.

 

 

 

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