We’re about to take you on a sweet winter adventure! “Sugar on Snow,” is a traditional treat enjoyed in Canada and in parts of the United States. It is often enjoyed during the late winter and early spring when when maple sap is being collected and boiled down into maple syrup. This is when maple syrup is at its freshest and most flavourful. My family has a tradition to make sugar on snow on the 1st snow fall every year, as a way to celebrate winters arrival (which often comes early, in Fall, here in Calgary, Canada)!
what is sugar on snow?
Sugar on snow is a traditional sweet treat made by pouring hot, 100% pure maple syrup over clean, fresh snow. The hot syrup instantly cools and hardens upon contact with the cold snow, creating a sweet and chewy candy-like confection that will bring whole family delight!
Sugar on snow is a delightful treat that’s often enjoyed at sugar shacks in Quebec and during maple syrup festivals. It’s a fun way to celebrate the sugaring season and the arrival of spring. Or like my family does, at the 1st snowfall of the year!
Making sugar on snow is a simple and mouthwatering process. This delightful candy is easily crafted from just two primary ingredients: pure, golden maple syrup and clean, fresh snow. The combination of the hot, amber syrup and the cold, pristine snow creates a magical experience for your taste buds!
This recipe is:
INGREDIENTS and EQUIPMENT NEEDED
- Pure Maple Syrup
- Freshly fallen Snow
- Pot or Saucepan
- Candy or Digital Thermometer
- 1-2″ deep dish / container to collect snow
- Wooden Spoon / Popsicle Stick / Wooden Chopstick
How to make sugar on snow (maple taffy)
1. Heat pure maple syrup 🍁
In a saucepan, heat pure maple syrup over medium heat, monitoring the temperature with a candy thermometer. It will take about 30 minutes for the syrup to reach around 235-240°F (113-116°C), which is known as the “soft-ball stage” in candy making.
Once the maple syrup is gently boiling, but before it reaches 235°F, have another family member go and collect the snow (step 2).
2. Gather clean snow 🍁
Collect a layer of fresh, clean snow on a food-safe surface. Make sure the snow is clean, uncontaminated, and not exposed to pollutants.
Test the syrup
To determine if the syrup has reached the correct temperature, you can choose to perform a “soft-ball test.” Drop a small amount of the hot syrup into a glass of cold water. If it forms a soft, pliable ball that you can easily shape with your fingers, it’s ready. It should be sticky but not too hard or too soft.
3. Pour the hot syrup 🍁
When the syrup reaches the right temperature, immediately remove it from the heat and carefully pour it in thin streams onto the clean snow or ice packs. The hot syrup will harden quickly, forming a candy-like consistency as it cools on the cold surface.
Remember that the hot syrup is very hot, so be careful when handling it.
4. Wait for it to cool a moment 🍁
Allow the sugar on snow to cool for a few moments until it’s firm but still pliable. This should only take 5-10 seconds (if you’re outside in cool weather this happens very quickly – so don’t wait to long).
Wait to long: you won’t be able to easily roll your candy. But that’s ok, just eat it in a strip!
Don’t wait long enough: it’ll be hard to roll as it will not harden quite enough. Just wait a few more seconds, then roll
5. Roll and enjoy 🍁
Use a wooden spoon, chopstick or a popsicle stick to gently roll the sugar on snow into a little candy log. Lift it from the snow and enjoy. It’s a sweet, chewy treat with a deep maple flavour.
NOTE: Be careful as this candy is more like a taffy and can stick to braces or Invisiline if bitten into or chewed. Make sure to lick if you are wearing any mouth gear!
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how to make sugar on snow - recipe
Equipment Needed
- 1 Pot or Saucepan
- 1 Large Rectangular Container (1-2" deep)
- 6 Wooden Chopsticks or Wooden Spoons
INGREDIENTS
- 1 Cup Pure Maple Syrup
- 5 cups Freshly Fallen Snow just fill up your container
INSTRUCTIONS
- Heat pure maple syrup: In a saucepan, heat 1 Cup Pure Maple Syrup over medium heat, monitoring the temperature with a candy thermometer. The syrup should reach around 235-240°F (113-116°C), which is known as the "soft-ball stage" in candy making.1 Cup Pure Maple Syrup
- Gather clean snow: Collect a layer of 5 cups Freshly Fallen Snow on a food-safe surface. Make sure the snow is uncontaminated and not exposed to pollution.5 cups Freshly Fallen Snow
- Pour the hot syrup: Once the syrup reaches the right temperature, immediately remove it from the heat and carefully pour it in thin streams onto the clean snow. The hot syrup hardens quickly when it contacts the cold snow, forming a candy-like consistency.
- Wait for it to cool: Allow the sugar on snow to cool for a few moments until it's firm but still pliable.
- Roll and enjoy: Use a fork or a popsicle stick to gently roll the sugar on snow into a little candy log. Lift it from the snow and enjoy. It's a sweet, chewy treat with a deep maple flavor.
Nutrition
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