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Stir together 1/4 c creamy peanut butter and 1/2c maple syrup. When mixture is smooth, add 1 1/2 c thick cream. Pour the mixture into a freezing tray.
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Children delight in eating chilled dishes and here is an old-fashioned Vermont recipe that never fails to please youngsters or adults, too. Maple sugar or syrup may be used in preparing this sweet, but the syrup is best if it can be obtained. Most versions suggest boiling syrup to 230-250 degrees F on the candy thermometer. Gather pure clean, freshly fallen snow in a pan. No snow? Buy shaved ice. Snow will keep unmelted for hours in a sealed carton. Put the syrup on the snow a spoonful at a time. The syrup will form a delicious soft lump. Served with plain doughnuts, hot coffee and sour pickles, there is little to compare with its tasty simplicity. If maple sugar is used instead of syrup, add a little water to the crushed sugar and cook to a syrup.
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1/2 cup maple syrup
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1/2 cup milk
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1 cup brown sugar
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1/2 tsp vanilla
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1 cup white sugar
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pinch of salt
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1/4 cup corn syrup
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1/2 cup peanut butter (smooth or chunky)
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Combine and cook over medium heat all except peanut butter and vanilla. Boil to 238 degrees F on candy thermometer. Add peanut butter and vanilla. Beat until smooth. Pour into a buttered pan.
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1 pint light honey
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popcorn
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Take one pint of light extracted honey; put into an iron frying pan, boil until thick, or soft ball stage. Stir in fresh popped corn. When slightly cooled but still warm form into balls.
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