Sugar-on-Snow (Maple Taffy)
Boiling maple syrup poured over packed fresh snow, where it instantly sets into a chewy, taffy-like candy eaten straight off the snow with a stick or fork.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Candy thermometer
- •Heavy saucepan
- •Shallow snow-packed trays
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 0
- carbs
- 54
- protein
- 0
- calories
- 210
Instructions
- 1
Pack fresh, clean snow firmly into shallow trays. Put them outside in the cold or in your freezer.
- 2
Pour maple syrup into a heavy saucepan. Attach a candy thermometer to the side of the pan.
- 3
Bring the syrup to a boil over medium heat on your stovetop. Stir it occasionally.
- 4
Keep boiling without stirring until the syrup reaches exactly 235°F.
- 5
Take the pan off the burner immediately. Let the hot syrup rest for 1 minute.
- 6
Drizzle the hot syrup in thin lines directly across the cold snow.
- 7
Let it rest for 30-60 seconds until the syrup turns into chewy taffy.
- 8
Roll the taffy onto a wooden stick or fork. Eat it right away.
Chef's tips
Always use a candy thermometer to reach 235°F. Cooking it less makes it too soft, while cooking it longer makes it hard and brittle.
Storage
Best made fresh over snow; does not store well once cooled.
Reheating
Not applicable; served immediately after pouring.
Common mistakes to avoid
- •Guessing the temperature instead of clipping on a reliable candy thermometer.
- •Pouring the syrup in thick puddles rather than thin ribbons, making it hard to chew.
Serving suggestions
Cooked Sugar-on-Snow (Maple Taffy)?
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