Maple Cream Candies
  1. 2 cups Pure Vermont Maple Syrup
  2. 8 oz. Melted Milk Chocolate
  3. 1 cup Heavy Cream or Half and Half
Cook syrup and cream in a saucepan over medium heat to 238º (using a candy thermometer). Pour mixture onto a cold, clean surface; cool until lukewarm. Use a spatula to help mixture hold its shape. Form into ¾ inch balls and dip in melted chocolate. MAKES ABOUT 20 PIECES.