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My review
Maple Syrup Taffy
6
tessia
"Great for people who live up north with lots of snow. I love to make it with my little brothers! Do not let the syrup burn."
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Ingredients
25 m servings 110Original recipe yields 15 servings (15 pieces)
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Directions
{{model.addEditText}} Print- Pack a large bowl or baking dish full of clean, fresh snow. Smooth the top of the snow flat, and place it in the freezer to stay cold while you cook the taffy.
- Pour the maple syrup into a large saucepan, bring it to a boil, and cook over medium-low heat, stirring with a wooden spoon, until a candy thermometer reads between 235 and 245 F (112 to 118 C), or a small amount of syrup dropped into cold water forms a firm ball.
- Pour about 2 tablespoons of syrup per piece over the snow in thin lines about 5 inches long. Let the syrup strips cool and become firm for 3 to 5 seconds. Pull the candy strips out of the snow, and then wind into a lollipop around the end of a wooden pop stick. Eat while still a little warm.
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Reviews
Read all reviews 1315 Ratings
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Most helpful positive review
3/12/2011
I'm native Vermonter. This is called sugar on snow and always served with crisp dill pickles and homemade donuts. It's a Vermont sugar season tradition.
Most helpful critical review
1/15/2018
Well, I tried. It tastes very good but it did not roll up into a lollipop. I ended up getting a spoon
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3/12/2011
I'm native Vermonter. This is called sugar on snow and always served with crisp dill pickles and homemade donuts. It's a Vermont sugar season tradition.
10/10/2009
My husband and I and our 4 daughters live in Northern Ontario Canada and each winter our friends bring us maple syrup from Quebec. My husband made wooden molds for us to pack the snow in and we...
7/26/2011
In NY state, on the Canadian border, we often made this tasty treat with "fake" maple syrup. We had heavy snow fall nearly every winter, so it was a familiar treat for my family. Brings back s...
2/9/2011
You've reminded me of a favorite childhood treat! Here, in NH, we call them Leather Aprons!
10/16/2010
We were served this at a sugarshack in Quebec on a school trip. I can't wait to try it again when it starts snowing.
12/18/2018
Haven't made it in 60 years, but back in the '50s we would press our hands into the snow and use the handprint as the mould. Our grandmother would bring the pan and hot syrup out and pour it in ...
9/4/2011
I love doing this! Try rolling crushed salted peanuts in there and it takes it to a whole new level!