Cook one quart of maple syrup until the thermometer registers 241 degrees. Wipe away any grains that form on the sides of the saucepan while the syrup is cooking; do this with dampened cheese-cloth wrapped round a fork.

When thermometer registers 241 degrees, remove at once from the fire and pour on to a platter, which should be as cold as possible and slightly dampened (do not oil).

As soon as the first heat has passed, begin beating with a fork and continue so to beat and mix until the fondant becomes too hard to mix with the fork.

Then press all together by hand and cover with a damp cheese-cloth for about ten minutes.

Turn the pan of cold maple caramel upside down on a kneading-board and remove the tin.

Knead well some of the maple fondant and roll into a piece as long as the maple caramel and about two inches in diameter. Lay on the caramel and fold the caramel around it as illustrated.

Pinch firmly where the two edges come together, and let all stand, seam edge down, for a few moments, to seal it together. Then gently stretch one end, a little at a time, into a long neck; cut off into small pieces with a sharp knife, as illustrated.

If the caramels are not to be eaten at once, wrap each one in waxed paper.

Maple fondant may be made on a large platter - if not more than a pound and a half is desired. In quantities larger than this and up to five pounds (more than five pounds at a time is too difficult to beat) a marble slab or table-top should be used to pour the cooked syrup on, and to beat it into a cream.