Maple Snow Recipes
MAINE MAPLE SNOW CANDY
What is Maple Snow Candy? It is pure maple syrup over lightly packed, clean snow. Wait till it hardens, which is almost immediately, and then you pick it up with a spoon or eat it like a lollypop. When you get new maple syrup, it is just yummy and the kids love to do this. It sure is a treat. If you don't have snow, vanilla ice cream will work fine.
Provided by Mimi in Maine
Categories Candy
Time 30m
Yield 8 ounces
Number Of Ingredients 3
Steps:
- Pour the maple syrup into a deep pot and bring to a boil--but don't let it boil over.
- Boil for 4 minutes.
- Make a snowball out of the one cup of clean snow and put it on a plate or small bowl.
- Test the syrup by pouring a small amount onto the snowball; if it clings to the snow and stops running, it is ready.
- Slowly pour the syrup in short, thin lines onto the packed snow in the pan.
- As it hardens, pick it up and eat it with a spoon or twist it onto popsicle sticks.
Nutrition Facts : Calories 74, Fat 0.1, Sodium 2.5, Carbohydrate 19, Sugar 16.9
MAPLE SNOW
This may seem silly to post this recipe (if you can call it a recipe), but this treat is one of my favorite winter memories as a kid. You can make this with your kids and if they like maple syrup, they'll love this!
Provided by Sarah in New York
Categories Frozen Desserts
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Let your kids go outside and fill a bowl with snow (Preferably clean snow) :).
- Drizzle maple syrup over the snow and give them a spoon. It's a really yummy treat that I'm sure they won't forget. I'm all grown up and will never forget "Maple Snow"!
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- Have a clean swath of fresh packed snow, a handful of popsicle sticks, and a ladle at the ready.
- Pour the maple syrup into a heavy-bottomed, high-sided 2-quart saucepan. Make sure your pot is larger than you think you'll need, because the maple syrup will start to bubble and foam ferociously as it heats, and you don't want it to boil over.
- Clip a candy thermometer to the side of the pan and heat the syrup over medium heat until it reaches 245 degrees—firm-ball stage in candy-making parlance.
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