This was a Martha Stewart recipe, and all I can say is it was quite a letdown. Numerous errors on our part--using less maple syrup than called for, not really grasping the concept of "softball stage" when using a candy thermometer, and attempting to use less than five (count 'em, FIVE) sticks of butter--but really, Marty? Really? I was expecting this to taste like a giant maple bar, but it turned out tasting like a pancake breakfast, heavily doused in maple syrup ... hence the name, Breakfast in Vermont.
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