Maple sugaring season is nearly upon us. Workers at sugar maple farms in Northeast and Canada will begin tapping their maple trees for sap in Mid-February through mid-April. The sap is boiled down to make maple syrup and maple sugar.
When the tree tapping is finished, many of the family-owned and operated maple farms – or “sugarbushes” – will mark the end of the harvest with sugaring-off parties. These celebrations bring families and friends together to enjoy good food, music, and dancing.
Traditional fare at these events includes homemade doughnuts, coffee, sour pickles, and maple syrup taffy, also known as “sugar on snow.”
The skills for making maple syrup and maple syrup taffy were learned by 17th-century American colonists from local indigenous people.
If you live anywhere that snow falls regularly (or not – hello New Orleans!) you can whip up a batch of sugar on snow candy in minutes!
Maple Syrup Taffy
Ingredients:
Real Maple Syrup
Fresh, Clean Snow
Roasting Pan or Deep Baking Dish
Small Saucepan
Candy Thermometer
Sticks or Forks to Twirl the Taffy Around
Instructions:
Fill pan or baking dish with fresh, clean snow. Pack it down well, to within about ½” from top. Set pan in the freezer or leave it outside to keep it cold.
Pour a half cup of maple syrup into the saucepan. (If you want to make more taffy, increase the amount of maple syrup accordingly.)
Bring the maple syrup to a boil using a medium-high heat. Careful not to let it burn.
Once the syrup comes to a boil, put in the candy thermometer. When the syrup is between 235° F and 245° F, remove it from the heat, and drizzle it in lines over the snow in the pan. Let the hot syrup cool down for a minute or two.
While the poured syrup is still warm and gooey, twirl it around a stick or fork for eating, or simply eat it with your fingers.
Enjoy!
Photos (from top): Making sugar on snow outdoors, Diginvt.com; Children eating maple syrup taffy on snow, 1950s, Wikipedia
:-) Please like and share this post with anybody you know who has a sweet tooth -- Thanks!
留言