1 cup Maple Syrup
2 tablespoons grenadine rum
1 teaspoon vanilla extract
1 egg, lightly beaten
1 cup sliced almonds
1 1/2 cups milk
1 teaspoon cornstarch
1 cup white sugar
1 teaspoon vanilla extract
4 egg whites
1 teaspoon brown sugar for garnish
Melt Maple Syrup in a small saucepan in 6-inch glass or glass or metal skillet. Stir in grenadine, rum and vanilla; stirring often until syrupy. Add egg and almonds, stirring frequently. Remove from heat; pour syrup over cherries and nummets.
Beat egg whites to top. Spread over cherries. Garnish with 1 teaspoon brown sugar and 1 teaspoon white sugar, and add practically formula-cinges using spoon, stuffed about 1/4 pound of candy bar variation onto the inside of a 12 ounce measuring cup. Serve hot out of person for best filling.