Maple flavoring terrifies me

Yeah, so I saw an ad in one of our papers which read "FRENCH TOAST & SAUSAGE BREAKFAST $2.50" But they don't tell you how much extra it costs to segregate the syrup from the savory breakfast meats.

Maple flavorng or maple syrup in the wrong hands turns my stomach.

There's a lady who contributes a weekly cooking article here for one of our papers. She has a knack for finding the most vile very old fashioned recipes. Here's highlights of her list of recipes from her "candy" early January edition:

• Coffee Fudge
• Bourbon Balls
• Candy Fruit Roll (((WHICH USED FIGS & RAISINS AS THE 'FRUIT' SOMEHOW)))
• Vanilla Cream Caramels
• Chocolate caramels
• Christmas Fudge ((WHICH SOMEHOW INCLUDED 1 1/2 CUPS OF NON-DAIRY CREAMER AS AN INGREDIENT))
• Black Walnut Caramels
• Pineapple Fudge
and if those didn't turn your stomach enough
DRUMROLL PLEASE:
• Maple Caramels

EW.