½ C brown sugar
½ C corn syrup
½ C maple syrup
½ C butter
Mix in a small pot and melt together.
Violet says, “Taste: if it’s too sweet it doesn’t need all the corn syrup.”
(So I guess you take some of it out?) Never mind, too sweet is the whole
point.
Boil the mixture to the soft ball stage. (I
never have the patience to get quite that far, but at least to the rolling amorphous mass stage.) Let cool a little.
When lukewarm, stir a couple of spoons of the sugar mixture into one beaten egg, and beat
well. Then pour all that into the pot and beat well. Again, Violet says, “If it’s too sweet, add another egg white…”
Pour
into tart shells (your own, if you like, but decent frozen shells work very well) into each of which you have popped a few raisins. Or, God knows, pecans. Then you'd have pecan tarts.* But would that be so bad? You'll probably have some filling left over. You can bake it in a little buttered metal dish, if you hate to waste anything.
Bake at 425º for 15-20 minutes. They’ll
puff up but then subside. Wait till they cool a little!
Note: For two or three people, I often halve this recipe. Beat the egg and divide it in half before mixing, though.
*You can use this same mixture over pecans in a pie shell for a very good pecan pie.
Note: For two or three people, I often halve this recipe. Beat the egg and divide it in half before mixing, though.
*You can use this same mixture over pecans in a pie shell for a very good pecan pie.
