Maple syrup snow is a charming old-fashioned candy that’s sorta akin to homemade caramel. And it’s gooey and sweet enough to get excited each time it snows. It’s also a compelling reason to always keep a stash of maple syrup and butter on hand. –Renee Schettler Rossi

Where Did Maple Syrup Snow Originate?

We’ve no idea when exactly the tradition of maple syrup snow began. But we do that know author Diane Henry first read about it in Laura Ingalls Wilder’s Little House in the Big Woods, which is in the Little House on the Prairie series. As Henry explains, Native Americans used to watch for the “sugar moon,” the first sign that the sap was running and that it was time to tap the trees, in February. [Editor’s Note: We don’t know what a “sugar moon” is, either. But we find it unspeakably comforting to know that there’s such a thing watching over us. Something for you to ponder as you snitch some maple syrup snow.]

A bucket of maple syrup in the snow with streaks of maple syrup snow nearby

Maple Syrup Snow

5 / 2 votes
This maple syrup snow lets you embrace your latent Little House on the Prairie fantasies with a quaint, toffee-like candy made by drizzling maple syrup onto fresh snow. Its provenance may be outdated, but its appeal transcends time.
David Leite
CuisineNew England
Servings40 servings
Calories67 kcal
Prep Time35 minutes
Cook Time10 minutes
Total Time45 minutes


  • 2 1/2 cups maple syrup
  • 5 tablespoons (2 1/2 oz) unsalted butter
  • Fresh snow you’ve collected in a large bowl


  • In a small saucepan over medium heat, warm the maple syrup and butter until it registers 235°F (113°C) on a candy thermometer, about 25 minutes or so. It's going to be tempting to walk into another part of the house. Don't. Keep a careful watch on it and if at any point the mixture threatens to boil over, reduce the temperature under the pan.
  • When the syrup reaches the desired temperature, remove the pan from the heat and let the mixture cool slightly.
  • Spoon 1 tablespoon maple syrup mixture on some of the snow in the bowl. If the syrup sits on top of the snow and sets into a weblike caramel, it's ready. If it doesn't, return the pan to medium heat for a few minutes and then try again. Drizzle blobs of the syrup mixture on the snow in whatever pattern or neo art creation you fancy. As soon as the maple syrup snow candy is cool enough to pick up with your fingers, indulge.
Roast Figs Sugar Snow

Adapted From

Roast Figs Sugar Snow

Buy On Amazon


Serving: 1 tablespoonCalories: 67 kcalCarbohydrates: 14 gProtein: 0.01 gFat: 1 gSaturated Fat: 1 gMonounsaturated Fat: 0.4 gTrans Fat: 0.1 gCholesterol: 4 mgSodium: 2 mgSugar: 12 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2009 Diana Henry. Photo © 2009 Jason Lowe. All rights reserved.

Recipe Testers’ Reviews

This maple syrup snow candy was so yummy! The maple mixture creates a gooey caramel or toffee on top of snow. It makes quite a bit, so I called my neighbors to bring over a bowl of snow and it was so cute, they sent their 9 year old over with this big mixing bowl full of snow, so I just poured it on. (I wish you could have seen the neighbor boy with his boots and gloves on and this big bowl of snow. Very cute!)

They all loved it and described it as “a really good caramel.” The mom and dad finished their dessert off with a glass of Bailey’s. I jarred the leftovers, which will make a great caramel ice cream topping when the snow is gone–or maybe I’ll drizzle some over the whipped cream on my latte.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

Hungry For More?

Garlic Butter Steak Bites

These juicy bites of sirloin, smothered in garlic and herb butter, will satisfy any steakhouse craving for a fraction of the price.

25 mins

5 from 2 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Every year, at the end of the ski season, there is a ski race held here in Stowe. It is when all the kids who’ve been slugging away, trying to be ski racers, all get together for one last race of the year, mostly just for the fun of it. Kids who are no longer kids but on the U.S. Ski Team come home. College racers take a break. Some of the coaches and a few nitwit locals set up grills back in the woods and eat venison and drink bourbon, straight from the bottle. It is a grand day and a fine tradition. At the bottom of the hill, usually near the finsih line, wooden tables or trays are hammered together, set up and covered with snow, then doused with local Maple syrup. The name of this race??? The Sugar Slalom

  2. I have been trying to think (for years!) what it was that my Mom made for us in the snow one time when I was a kid. I knew it was candy, but could not remember exactly what it was. This was it! It has to be. She took us all outside with her pan full of “something”. She found a fresh patch of deep, packed snow and drizzled it on and she let us eat it. It was so much fun and such a treat for my Mom to do something so out of the ordinary with us. She was very conservative about letting us have sweet treats. Four kids and all that sugar? She knew! Gosh…I’m so glad you featured this!