Sugar on Snow
"This is fun for those who live in snowy places. Great fun for the kids!"
photo by blingbixby
- Ready In:
- 10mins
- Ingredients:
- 3
- Serves:
-
10-20
ingredients
- 1 quart vermont maple syrup
- 1⁄2 teaspoon butter
- packed snow or well crushed ice
directions
- Heat syrup and butter watching pot; turn down heat, if it threatens to boil over.
- test with candy thermometer till it reaches 234°.
- Remove from heat and cool slightly.
- Test if syrup is ready, by spooning a tablespoon of syrup over snow.
- If the syrup sits on top of the snow, and clings to a fork like taffy, it's ready.
- Pour in "ribbons" over snow packed in bowls.
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Tweaks
-
A quart of syrup will make a little over 2 pounds of this "candy" which must be eaten rather quickly. It's something best done while you're cooking up syrup into other candies. Taking the syrup up to 270 and pouring into molds makes a good hard candy/lollipop, These will keep fairly well and you have to go through 235 to get there. Another option is making maple creme (which also happens at 235 degrees). This can be done easily enough in a stand mixer or if you have very strong arms you can do it with a spoon and some determination. Soft maple candies require a rubber mold and candy funnel and are a bit tricky but that's another place to go. The point is you will probably scorch something if you try a smaller batch, but 2 pounds of maple taffy is a lot and it's just not something you can tuck away in the fridge and eat later.
RECIPE SUBMITTED BY
~WELCOME TO MY PAGE~
This page is dedicated to my Dad, who I love & miss each and every day! 3-12-29 to 1-22-10
My name is Star and I am originally from Rhode Island. I have been married for 20 years to my wonderful husband, Phil. We live in the Sierra Nevada foothills of Northern CA. I love cooking, eating a variety of foods and drinking wine (in moderation , of course)! There's nothing better than a wonderful meal! In Northern CA there is an abundance of fresh ingredients year round as well as wonderful wines! We have been fortunate enough to travel and experience wonderful cuisine, but I miss all the ethnic foods I grew up with. I love to cook and try new recipes.
Being the daughter of 2 caterers, food has always been a big part of my families' life. Some of the best memories I have are of family gatherings around the kitchen table or counter. The kitchen was and truly is the "heart of the home"!
Back East we enjoy food for passings, celebrations, comfort or everyday life. Menus are varied according to the holidays at hand. Portuguese for Labor Day, Italian for St. Joseph's Day, Irish for St. Patrick's Day, Polish for Easter and the list goes on. Tradition has deep roots in the East and "Food: "is" The Way To Everyone's Heart"!
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