Ingredients

• 2 cups Vermont maple syrup
• 1 cup half-and-half
• 8 ounces melted chocolate

Using a candy thermometer, cook syrup and cream in a saucepan over medium heat to 239°.

Pour mixture onto a cold, clean surface; cool until lukewarm.

Use a spatula to help mixture hold its shape. Form into ¾ balls and dip in melted chocolate.

Makes about 20 pieces.