What is a Mippie, you ask?
Ohhhhh…. only a dense, creamy, candy ball with the rich flavors of maple and butter all rolled up into a layer of deliciously, delicate pine nuts. That’s all.
It’s a secret recipe…
“Mippies were Scot’s secret indulgent treat. Millie Baylor made and sold them back when the village was first brought to life. She handed the recipe to her oldest daughter with instructions to never let it leave the family. She said it was to remain in Scot and only for the people of Scot.”
But, I, Lynnette… author of Ingrid, (the book in which the Mippie was presented) decided the good-natured people of Scot wouldn’t mind if I shared the recipe with you. After all, “The Baylor family was generous and often shared Mippies with those who were facing hard times or as a gesture of friendship…”
This is my gesture of friendship to you (and I hope you aren’t facing hard times, but if you are… I’m certain these wonderful candies will provide a little comfort for you, just as they did Ingrid when she was alone on her journey…
“Ingrid sat down by a tree to rest and then remembered the Mippies. She knew just a bite or two would liven her weary body. She lifted her bag strap over her head and removed one single Mippie from the cloth. She held it to her nose and smelled it before she took a bite. She then closed her eyes as she sank her teeth into the sweet, buttery treat.
“Mmmmm was all she could think.”
Are you ready to make your own Mippies?
Here is what you will need.
2 C Real Maple Syrup
1 C Brown Sugar
1 C Heavy Cream
2 T Butter
¼ t Salt
2 t Vanilla
*Pine Nuts (Whole – Raw, unsalted)
Here’s how you make them.
- Fit some parchment (or wax) paper to a large cookie sheet. Set aside.
- In a large pan bring Maple Syrup, Brown Sugar and Heavy Cream to a boil over medium heat.
- Boil gently without stirring until mixture reaches the soft ball stage (235°–240° F) on a candy thermometer. (This may take quite a while.)
- Remove from heat; add Butter and Salt. Do not mix. Let cool to 105° F.
- When cooled to 105°, add Vanilla and beat with a wooden spoon until mixture thickens and loses its gloss. Be prepared to be at it a while (and you might need some extra hands). *It will also work with an electric hand mixer.
- Pour pine nuts onto a plate for rolling.
- By the spoonful, make little balls of the maple candy and roll over the pine nuts to cover the candy. Press pine nuts into surface of ball. Place the candy onto the parchment/wax paper.
*Frozen pine nuts stick better to the candy’s surface.
These candies store for up to 2 weeks in the refrigerator – but I doubt they’ll last that long!