Maple Snow Candy Recipes

HOW TO MAKE MAPLE SYRUP SNOW CANDY - 3 SIMPLE STEPS

Steps:

• Pat a layer of snow onto a baking sheet.
• Place maple syrup in a pot on the stove, and bring to a boil.
• Using a candy thermometer, continue to boil until syrup reaches the soft ball stage (235º -240ºF).
• Remove from heat and pour syrup over snowy baking sheet.
• Press popsicle stick into syrup and roll it up into a candy pop.
• Enjoy!

MAPLE TAFFY

Steps:

• Pack a rimmed baking sheet with snow and place in freezer (or outside, if temperature is low enough). Meanwhile, bring syrup to a boil in a small saucepan with a candy thermometer clipped onto it; cook until thermometer registers 240 degrees. Carefully pour syrup into a liquid measuring cup and let cool about 5 minutes.
• Drizzle syrup in a few 6-inch lines across snow. Let set 25 to 30 seconds (they should be cool and firm, but not hard). Place a 9 1/2- inch skewer or dowel, or an ice-pop stick, at one end; roll up taffy around skewer. Repeat with remaining syrup and snow. Eat immediately, or store, frozen in a single layer in an airtight container, up to 2 days.

MAPLE SYRUP TAFFY

Steps:

• 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.

PURE MAPLE CANDY

Steps:

• In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer.
• Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
• Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired.
• Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.

MAINE MAPLE SNOW CANDY

Steps:

• Pour the maple syrup into a deep pot and bring to a boil--but don't let it boil over.
• Boil for 4 minutes.
• Make a snowball out of the one cup of clean snow and put it on a plate or small bowl.
• Test the syrup by pouring a small amount onto the snowball; if it clings to the snow and stops running, it is ready.
• Slowly pour the syrup in short, thin lines onto the packed snow in the pan.
• As it hardens, pick it up and eat it with a spoon or twist it onto popsicle sticks.