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.]
Maple Syrup Snow
Equipment
Ingredients
- 2 1/2 cups maple syrup
- 5 tablespoons (2 1/2 oz) unsalted butter
- Fresh snow you’ve collected in a large bowl
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
I’m a Canadian natural…maple syrup is part of me. Thank you for the post. However living in Portugal at the moment, it’s difficult to find maple syrup around the local supermarkets. Thanks for sharing.
You bet, Tomson. And enjoy what I’m sure is much warmer weather in Portugal than in the Northeast right now!
Have had this in Vermont with just the maple syrup, it tasted like those big daddy lolli-pops from years ago. The addition of butter sounds delicious. Maybe drizzling it over fresh cut apples, pears or bananas would taste good too. And maybe some chocolate and ………. I could go on and on….I think I’m hungry now 🙂
Randi K, please, please go on!
You always make me laugh.. as a native ny’er, I truly appreciate your humor !
Just doing my job, ma’am.
We gather and boil sap every March in a place on the Vermont line. I grew up with sugar on snow but have to tell you when you’re in the midst of sugar season it’d just not that appealing. We pack pans with snow when it’s clean and deep earlier in the winter, put them in the freezer and take them out in July. Now there’s a treat.
Ha! Now, handmadebyjo, never would have thought of that. Superb thinking.