Sugar on snow is made by simply heating Vermont Pure Maple Syrup to a certain temperature and pouring it over a batch of fresh, clean snow.  When the hot syrup comes in contact with the cold snow, the snow instantly freezes the boiled syrup turning it into a delicious, sweet, taffy like treat. If you’ve never tried 'sugar' on snow, also known as "maple syrup taffy”,  this winter is the perfect time to make a some.


1. Have a pan of hard packed snow ready to pure the syrup over once it reaches the right heat temperature.  A ladle to pur the war syrup  and popsicle stick to pick up the hardened taffy with will come in handy as well. Keep the pan outside to keep cold while you prepare the syrup.

2.  Boil 1/2 cup of pure maple syrup until it reaches 235°F on a candy thermometer (the soft-ball stage).

3.  Remove the syrup from the heat and immediate drizzle it over the packed snow. Be careful — the syrup will be very hot. Allow it to cool for a moment, and then enjoy!

In that same 1939 issue of Yankee, we advised serving doughnuts and pickles with the maple syrup on snow candy, advising “the doughnuts may be used for dunking, and the pickles are eaten to overcome the sweet taste so that one may begin all over again.”

Have you ever tried maple syrup on snow?

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