• 1 lb. soft maple sugar.
• ¾ cup thin cream.
• ¼ cup boiling water.
• ⅔ cup English walnut or pecan meat cut in pieces.

Break sugar in pieces; put into a saucepan with cream and water. Bring to boiling point, and boil until a soft ball is formed when tried in cold water. Remove from fire, beat until creamy, add nut meat, and pour into a buttered tin. Cool slightly, and mark in squares.