HOW TO MAKE & MARKET MAPLE SYRUP

(Page 15 of 15)

March/April 1972
 
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Blend the syrup, milk, oil and egg together. Add the dry ingredients and stir into a liquid, beating well. Then, pour the liquid into a greased cake pan and bake it in your oven at 350° F for 30 to 40 minutes.

RELATED CONTENT

MAPLE CANDY

If you'd like to try some maple candy, here's a recipe that Arthur put together himself. You may want to cut the batch in half.

1 gallon maple syrup
1 cup sweet cream
1/4 pound butter
nuts (optional)

Boil the syrup until it reaches 220° F. Then add the cream and butter. Stir them in well and continue cooking, stirring frequently, until the candy reaches the softball stage. Remove the pan from the fire, set it in cold water and stir until the mixture starts to thicken. Then add the nuts and pour the candy into a buttered dish to cool.

My mother has suggested that the candy will be creamier if it's allowed to cool undisturbed at 210°F. but we haven't tried this so we don't know for sure if the idea works.

Maple candy is so good you may not be able to keep the family from devouring it all immediately . . . but if you want to try to sell some, plan on making about five pounds from each gallon of syrup. If you were to sell this at $1.50 per pound (which is what we've charged), the total return would be $7.50. Considering the butter, cream and nuts that were added, this doesn't really give any increased return over selling just the plain syrup. Guess we'd better raise our per-pound price to $1.75 or $2.00!

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