Sugar-on-Snow: The Perfect Combination!
Are you the type of person who complains when it snows? Well, make the most of that fresh snowfall with some time-tested, traditional Sugar-on-Snow. Here’s something that you won’t mind shoveling — into your mouth — one delicious spoonful at a time!
Sugar-on Snow has long been a favorite of guests at maple camps during sugaring season. Syrup is heated to 22 to 27 degrees F above the boiling point of water. As soon as the syrup reaches the desired temperature, it is poured immediately, without stirring, onto snow or crushed ice. The syrup should stay on the surface and form a chewy layer. Because it cools so quickly, there is not sufficient time for the concentrated solution to crystallize, and instead a thin, glassy, taffy-like sheet is formed.
The final syrup temperature for making Sugar-on-Snow, according to the official North American Maple Syrup Producers Manual, depends on individual preference. To make a stiffer product, boil the syrup a few degrees hotter; a few degrees less for a chewy, softer product.
Once you’ve tried it, you’ll start to long for that next snowfall! (more Maple Syrup Recipies)