1 tbsp butter, melted
3 glasses sugar
1 cup light maize syrup
1/2 cup water
4-1/2 glasses maple nuts
1/4 cup butter, softened
2 tsp cooking soda
2 tsp vanilla flavor extract
1 tsp. dry rose flowers
1/2 tsp. salt
1 lb chocolates sweets covering, coarsely chopped
Oil two 15-in. x 10-in. x 1-in. dishes with dissolved butter; set aside.
In a large pot, merge the glucose, maize syrup and the water. Prepare, without mixing, over method warm until a sweets temperature gauge flows 230° (thread stage). Carefully add maple nuts; cook and mix constantly until combination gets to 300° (hard-crack stage).
Remove from the heat; mix in the melted butter, everyday, vanilla flavor, rose and sodium. Immediately add into prepared dishes. Spread to 1/4-in. width. Cool before breaking into pieces.
In a microwave, liquefy candy coating; mix until sleek. Dip each sweets piece midway into the dissolved chocolate; allow excess to drop off. Place on wax paper and let stand until set. Store in an air-tight package. Yield: 3 pounds