What you need:
- Grade A Light or Medium Amber syrup works best.
A quart (4 cups) will make 2 pounds of candy.
- Deep cooking pot or pan.
- Candy thermometer capable of measuring to 260 F.
- Candy molds. Rubber molds work best, or lightly greased metal or wood molds.
- A few drops of butter or vegetable oil.
Maple on Snow|
- Heat maple syrup to 22 to 28 degrees F. above the boiling point of water.
Usually heating to about 234 F. will do the job.
Higher heat will make a stiffer product.
- As soon as the syrup reaches the proper temperature, it is poured or drizzled immediately, without stirring, over packed snow or shaved ice.
Because it cools so rapidly, the supersaturated solution does not have a chance to crystallize.
It will form a thin glassy, chewy, taffy-like sheet over the snow.
Directions For Candy:
- Fill pan partially with water and the thermometer.
- Bring to a boil, and note the temperature of the boiling water. Empty the pan.
- Place syrup in pan; using a deep pan as the boiling syrup will foam up fairly high when boiling.
- Add a few drops of oil or butter. (This helps to keep foam down).
- Boil carefully over high heat without stirring, until temperature of the boiling syrup is 32 degrees F. above the boiling point of the water, as noted earlier. Watch carefully as the temperature climbs higher. It can get too hot very quickly near the end. If your pan boils over, you'll have a real mess! If it cooks too long it can scorch, even catch fire. Watch It! (This is not a place for children nearby, as the boiling syrup is VERY hot, and can stick and burn).
- Remove from heat, and let cool for 3-5 minutes.
- Stir evenly (don't beat) until the liquid looses its gloss and starts to become opaque. This should take a few minutes, and is the tricky part to learn the exact correct moment to pour off. Stir too long and the thickened syrup will "set up" (harden) in the pan. If this happens, add a cup of water, and re-heat slowly to dissolve sugar, then start over. If you don't stir long enough, the sugar may not "set up" in the molds at all.
- Pour carefully into molds. Small aluminum foil pans can be used.
- Allow to cool, remove from molds, place on a rack to dry for a few hours