stirred & heated for 5 minutes. At first it really frothed, then
became liquid light brown.
We are at high altitude. I ended up with a hard mass as it cooled
that was stuck to the spoon. I ate it anyway (let it melt in my
mouth). It was bitter but I have had worse.
Those of you who have made candy would know more of what I am talking
about.
I was going to ask how to keep it liquid. <g>
Perhaps it is the quality of the maple syrup?
Back to my other alternatives.
--CC
In cancercured@yahoogroups.com, "portraits4all" wrote:
> > Ahaa!!! They can't keep the maple syrup and baking soda from
> > separating? Then how on earth does it bind together>snip>
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