Maine Maple Syrup Sugar-on-Snow
Hot maple syrup boiled to taffy stage and poured over packed snow to set into a chewy candy, a springtime sugarhouse tradition.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Saucepan
- •Candy thermometer
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 0
- carbs
- 49
- protein
- 0
- calories
- 190
Instructions
- 1
Pack clean snow tightly into a shallow tray or bowl. Put it in the freezer to stay firm.
- 2
Heat maple syrup in a saucepan over medium heat on the stovetop. Use a candy thermometer to watch the temperature.
- 3
Cook the syrup until it reaches 235-240°F, the soft-crack stage.
- 4
Take the tray of packed snow out of the freezer.
- 5
Pour the hot syrup in thin lines right onto the snow.
- 6
Let it rest for about 1 minute until the syrup sets into a chewy taffy.
- 7
Lift the ribbons off the snow with a fork or wooden stick. Eat immediately.
Chef's tips
Use a candy thermometer to hit 235-240°F so you get the perfect chewy texture. Pack the snow tightly and work quickly before the syrup hardens.
Storage
Best eaten immediately while soft and chewy.
Reheating
Not applicable; a fresh, cold treat.
Common mistakes to avoid
- •Not heating the syrup to the right temperature, so it stays runny and fails to set.
- •Using dirty snow instead of fresh, clean snow.
Serving suggestions
Cooked Maine Maple Syrup Sugar-on-Snow?
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