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2 C. maple pure syrup
1/2 C. chopped nuts
1 T. butter
Candy thermometer
Tall sauce pan

Boil syrup and butter to 236 degrees.

Remove from heat and place ina pan of cold water.

Stir vigorously until color begins to change, then add nutmeats.

Pour into well-buttered 8" or 10" square pan.

Cut into squares while still warm.

Massachusetts Maple Producers Assn
dessert cookie fudge

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