MILO Malt & Chocolate Maple Taffy

Pat crushed ice into large baking dish or serving tray and keep frozen.

Place maple syrup in a small saucepan set over medium heat. Cook, stirring occasionally, for 3 to 5 minutes or until mixture reaches hard ball stage – when candy thermometer registers at 245° F (118°C) or when a small amount of mixture is dropped into cold water and forms a firm ball.

In large spoonfuls, pour maple syrup mixture onto crushed ice, making 5-inch strips. Let cool for 5 to 10 seconds. Place wooden craft sticks onto mixture and gently twirl, winding to pull taffy mixture from crushed ice. Repeat with remaining mixture and sticks.

Drizzle with chocolate syrup and sprinkle with MILO.