Make Sugar On Snow at Home!

Posted on 12. Mar, 2013 by

Kids love “helping out” in the kitchen! With Spring near and fresh, new Pure Vermont Maple Syrup hitting our store shelves, you can make that new syrup into delicious Sugar on Snow – a treat your kids are sure to love! Following are directions – good luck and enjoy!

First, you’ll need to collect some clean snow and store it in a plastic tub in the freezer. If you don’t have fresh snow, crushed or shaved ice are good alternatives.

Next, bring 8 ounces of pure maple syrup to a boil in a large saucepan – any grade of maple syrup will do. When you are heating the syrup, as tempting as it is, don’t stir it, as it will form grainy crystals. If you’d like to try some of our very own Dakin Farm Pure Vermont Maple Syrup for your Sugar on Snow (or pancakes, waffles or other treats), you can purchase NEW 2013 Pure Vermont Maple Syrup at

You’ll need a candy thermometer to monitor the temperature of the syrup. It is important that while the syrup is boiling to thicken to the correct density that it not boil over the rim of the cooking pot/sauce pan. To avoid the syrup “boiling over” the rim of the pan needs to be coated with a thin film of any of the following: butter, cooking oil, or Crisco.

Be sure to closely monitor the candy thermometer. Please note: the temperature of the syrup is important in achieving the taffy like consistency you want. So even if you do not have a candy thermometer, you can test that the syrup is at the soft ball stage by dripping some of the boiling syrup into a glass of icy cold water. If it forms a ball that you can grab out of the water with your fingers, it is ready. When the temperature of the syrup reaches the soft ball stage, between 235 to 240 degrees F, remove the pot from the heat.

Drizzle ribbons of the boiling syrup onto the snow or crushed ice. When it touches the frozen surface, it should solidify into a taffy-like substance.

Now you can peel the ribbons of maple taffy off the snow with your fingers, a popsicle stick or fork – enjoy!


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