SNOW CANDY
The Little House books! Didn't you always want to make snow candy as you read & re-read those books? Unfortunately, you're a parent now & a shopper, and there's no way you're spending $15+ on real maple syrup to make a snowy day treat. This recipe is a white sugar version, super yummy, and (fairly) easy. My kids love it, and we generally make it two times per year. A note of caution: Any sugar syrup can be dangerous. This is something I cook on a back burner, and I do the cooking myself (I leave the kids to pick out which baking pans they want to use for collecting snow). The candy itself cools very quickly, and it can be eaten almost immediately. That being said, an adult should help little little kids.
Provided by Caromcg
Categories Dessert
Time 13m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in a heavy bottomed pot, over medium-high heat.
- Stir as the mixture is heating up, but DO NOT STIR once it starts to boil or simmer.
- Once the mixture comes to a low boil, gently swirl the pot a few times, but do not stir or jostle the pot. Also, do not put a spoon or etc into the pot.
- Lower the heat to low/medium. Simmer for 7 minutes, without stirring.
- Turn off the heat.
- At the five minute mark, have the kids go collect clean snow in large baking pans.
- Drizzle the candy syrup over the snow (a tablespoon or two per serving). It will be cool enough to eat within seconds. With young children, be vigilant.
- This makes enough for five kids to make two or three rounds of snow candy.
- Clean-up will seem awful - but it's just sugar; Soak everything in warm water, and cleaning will be a breeze.
- Flavoring note: I use natural orange flavoring extract; this seems to be my kids' favorite. We've also used no flavor (just the sugar with the lemon juice). Flavoring is a matter of preference; any extract will work - vanilla, peppermint, cherry, etc.
Nutrition Facts : Calories 260.1, Sodium 1.9, Carbohydrate 66.8, Sugar 66.6
MAPLE SYRUP TAFFY
Great for people who live up north with lots of snow. I love to make it with my little brothers! Do not let the syrup burn.
Provided by tessia
Categories Desserts Candy Recipes
Time 25m
Yield 15
Number Of Ingredients 3
Steps:
- Pack a large bowl or baking dish full of clean, fresh snow. Smooth the top of the snow flat, and place it in the freezer to stay cold while you cook the taffy.
- Pour the maple syrup into a large saucepan, bring it to a boil, and cook over medium-low heat, stirring with a wooden spoon, until a candy thermometer reads between 235 and 245 F (112 to 118 C), or a small amount of syrup dropped into cold water forms a firm ball.
- Pour about 2 tablespoons of syrup per piece over the snow in thin lines about 5 inches long. Let the syrup strips cool and become firm for 3 to 5 seconds. Pull the candy strips out of the snow, and then wind into a lollipop around the end of a wooden pop stick. Eat while still a little warm.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 28.2 g, Fat 0.1 g, Sodium 11.7 mg, Sugar 25 g
MAPLE TAFFY
Maple syrup is boiled, poured into rows on a snow-lined tray, and rolled onto sticks to make this chewy, irresistible candy. To create "snow" indoors, pulse ice in a food processor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Yield Makes about 16
Number Of Ingredients 1
Steps:
- Pack a rimmed baking sheet with snow and place in freezer (or outside, if temperature is low enough). Meanwhile, bring syrup to a boil in a small saucepan with a candy thermometer clipped onto it; cook until thermometer registers 240 degrees. Carefully pour syrup into a liquid measuring cup and let cool about 5 minutes.
- Drizzle syrup in a few 6-inch lines across snow. Let set 25 to 30 seconds (they should be cool and firm, but not hard). Place a 9 1/2- inch skewer or dowel, or an ice-pop stick, at one end; roll up taffy around skewer. Repeat with remaining syrup and snow. Eat immediately, or store, frozen in a single layer in an airtight container, up to 2 days.
SNOWBALL
I've been making these popular treats for 40 years, much to my family's delight. They look impressive with chocolate and coconut wrapped around a chewy marshmallow center, yet they're surprisingly simple to assemble.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- Line a baking sheet with waxed paper; set aside. , In a large saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle., Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.
Nutrition Facts : Calories 145 calories, Fat 7g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 95mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
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MAPLE SYRUP SNOW CANDY RECIPE | MYRECIPES
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Total Time 25 mins
- Pack snow or grated ice on a rimmed baking sheet. Press down to create an even layer, and place in freezer.
- Combine maple syrup and ginger in a small saucepan over high. Bring mixture to a boil, stirring often, until a candy thermometer registers 240°F (soft ball stage), about 10 to 12 minutes. Remove from heat.
- Place prepared baking sheet of snow from freezer to the counter. Pour hot syrup mixture into 6long strips over the snow. Quickly sprinkle a bit of salt over each syrup strip. Working quickly, use a craft stick to press gently on 1 end of each strip; roll slightly hardened maple candy mixture onto the stick, gently forming into a candy pop at the end of each stick.
- Place finished candy pops on a sheet of parchment paper while you make the rest, and enjoy candy immediately.
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