“Tire sur la neige” (ie Maple Snow Candy)
Servings
4people
Servings
4people
Ingredients
Instructions
Snow candy
  1. Bring maple syrup to a boil in a medium sized pot.
  2. If desired, butter the pan sides to keep sap from boiling over.
  3. Stirring occasionally, bring the syrup up to boil.
  4. Boil until the syrup reaches 235-240 degrees Fahrenheit.
  5. Without stirring, take pan outside and pour thin strips over fresh snow.
  6. While you could roll candy onto sticks for suckers, it is more fun to eat with fingers.
Crystalized Candy
  1. If there is any remaining boiled syrup, cool to 175 degrees and stir rapidly with wooden spoon.
  2. In about 5 minutes, the candy will be thicker and most likely crystalized.
  3. Pour onto parchment paper to cool the rest of the way.
  4. If the candy did not crystalize, pour into greased molds for maple candy.