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Title: Maple Fondant
Categories: Canadian, Candy
Yield: 1 Batch

1 c Sugar
1 c Maple syrup
1/2 c Water; boiling

Put sugar, maple syrup, and water into a saucepan over gentle heat.
Stir until sugar is dissolved then boil, not too briskly, to soft
ball stage (235?F). Remove from heat; let stand a few minutes then
pour carefully on a warm buttered platter. Let stand until almost
cold, beat with a stiff case knife until it changes color. Gather up
before it stiffens, knead until very smooth; put into a bowl, cover
closely; let stand several hours.

Note:

Syrup should not be stirred during boiling; crystals should be
removed from sides of saucepan with a piece of cheesecloth tied
around the prongs of a fork and dipping into boiling water; sudden
change of temperature causes hot syrup to crystalize.

Recipe by Canadian Cookbook by Nellie Lyle Pattinson, Toronto, p.296

Recipe FROM: <https://archive.org/details/canadiancookbook00patt_0>

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