RCI-DS.003.0201.001
Maple Snow
In the center of Canada's flag is a red maple leaf-a symbol of Canada's many maple trees. No wonder everyone likes to turn out in the early spring to help collect the sweet liquid from the sugar maples. The snow is still on the ground.
Prep35 min
Cook50 min
Total85 min
Servings4
Difficultybeginner
Ingredients
- of clean snow or 1 tray of ice cubes1 cup
- ½ cup
Method
1
Gather a large tray, pan, or baking sheet and pack it firmly with clean, fresh snow or shaved ice to a depth of at least 2 inches. Place the prepared tray in the freezer or outdoors in freezing temperatures to keep it cold until ready to use.
5 minutes
2
Pour pure maple syrup into a heavy-bottomed saucepan, filling it to a depth that allows for bubbling without overflow. Attach a candy thermometer to the side of the pan.
2 minutes
3
Heat the maple syrup over medium-high heat, stirring occasionally, until it comes to a full boil. Allow it to boil without stirring until the thermometer reads 235–240°F (113–116°C), the soft-ball stage.
15 minutes
4
Remove the saucepan from heat immediately once the target temperature is reached. Allow the syrup to rest for 1 minute so that bubbling subsides slightly.
1 minutes
5
Retrieve the tray of packed snow from the freezer and set it on a stable, flat surface. Working quickly, drizzle the hot concentrated maple syrup in thin ribbons or lines across the surface of the snow.
2 minutes
6
Allow the drizzled syrup to rest on the snow for 20–30 seconds, during which it will rapidly cool and transform into a soft, chewy, taffy-like candy. Do not disturb it during this time.
1 minutes
7
Use a wooden stick, popsicle stick, or fork to roll up each ribbon of set maple candy, lifting it from the snow in a single motion to form a lollipop-style treat. Serve immediately while still soft and chewy.
2 minutes