Every Spring, sometime between the end of March and the beginning of April; our sap starts running. For those of you who live in the southern part of the United States, you may be unfamiliar with what "running sap" is. This is the time of year when our temperatures rise above freezing (32 degrees ) and then drop back down at night. Maple trees are "tapped" and the sap is collected. This is then boiled down into maple syrup.
It is a New England tradition that when the "sugar houses" start opening and the sap is being boiled that we prepare "Sugar on Snow".
Sugar on snow is when you take maple syrup and boil it until it reaches a temperature of about 230 degrees. Then drizzle the hot syrup over the top of clean fresh snow. It instantly hardens into maple toffee.
Though it is only January, we have an abundance of fresh clean snow. It is also so cold out I can't send the kids outside to play. I thought it would be the perfect time to teach them some basic candy making skills, and have some fun indoors with snow!
Sugar on Snow:
- Baking pan filled with clean fresh snow
- 3/4-1 1/2 cups maple syrup (Grade B if you can find it)
- Place baking pan of snow in the freezer until you are ready for it.
- In a sauce pan bring maple syrup to a low boil and continue to cook until it reaches 230 degrees.
- Remove snow from freezer, and drizzle hot maple syrup over snow.
- Allow to cool just a moment, then peel off the snow and eat!