First, you have to slowly bring maple syrup to a temperature of 240 degrees. Patience required for this part. I think it took us at least 20 minutes, because we were constantly adjusting the temperature to keep it from boiling over (since cleaning hot, sticky syrup off of my stove top does not rank high on my list of fun things to do).
Then Colette scooped up a plate of fresh, clean snow.
Then she drizzled the hot syrup on the cold snow.
The syrup does harden, but not as much as I was expecting. I assumed it would harden up like a hard candy, but that’s not true at all. It hardens to more of a rubbery, soft-caramel-like texture. You can peel it right off the snow and eat it.
Delicious, intense maple flavor!
We tried to make maple sugar snow candy when I was little and failed completely. Reading your post, I'm realizing that we never boiled the syrup, just poured it straight on. If only we had snow here in the South for another try! Someday...
ReplyDeleteYes, I think the boiling is essential. It also concentrates the maple flavor tremendously! This has been a pretty wild winter. Maybe you'll get more snow?
ReplyDeleteSugar on Snow at my dear friend's home in March, while they boil their syrup outside, is one of the things that makes mud season bearable here!
ReplyDeleteReceived your beautiful notecards this week, so lovely. Thank you!
deb meyers
Ahhh...the smell of boiling syrup wafting through the cold, spring air is a delight of mud season to be sure! Even better when it's mingled with the smell of wood smoke!
ReplyDeleteI'm so glad you like your notecards! Thank you!