• 2 cups of [pure] maple syrup
• 1 3/4 cups of granulated sugar
• 3/4 a cup of cold water
• Confectioner's sugar
• 2 or more squares of Baker's Chocolate
• 1 teaspoon of vanilla
• About 1/4 a cup of fine-chopped almonds, browned in the oven

Make fondant of the syrup, granulated sugar and cold water, following the directions given for fondant made of granulated sugar (cream of tartar or other acid is not required in maple fondant). Work some of the fondant, adding confectioner's sugar as needed, into cone shapes; let these stand an hour or longer to harden upon the outside. Put a little of the fondant in a dish over hot water; add Baker's Chocolate and vanilla as desired and beat till the chocolate is evenly mixed through the fondant, then dip the cones in the chocolate and set them on a piece of oil cloth or waxed paper. When all are dipped, lift the first one dipped from the paper and dip the base again in the chocolate, and then in the chopped-and-browned almonds. Continue until all have been dipped.