Maple Syrup Cream
|Light brown sugar||1 Cup (16 tbs) (About 250 Milliliter)|
|Maple syrup||1 1⁄2 Cup (24 tbs) (About 375 Milliliter)|
|Cereal||3⁄4 Cup (12 tbs) (About 175 Milliliter)|
|Butter||45 Milliliter (About 3 Tablespoon)|
|Maple flavoring||2 Drop|
|Vanilla||1⁄2 Teaspoon (About 2 Milliliter)|
Combine sugar, syrup, cream and butter in a saucepan.
Heat and stir until sugar is dissolved.
Boil uncovered and without stirring until mixture forms a soft ball when a dribble is dropped into cold water.
Cool without stirring to warm.
Beat until creamy and thick.
Drop small mounds on a greased cooky sheet and press halves of nutmeats into the tops.