Maine Maple Snow Candy Recipes
HOW TO MAKE MAPLE SYRUP SNOW CANDY - 3 SIMPLE STEPS
Make a classic Canadian winter-time treat using real maple syrup and fresh, clean snow
Provided by Happy Hooligans
Categories Treat
Time 10m
Number Of Ingredients 2
Steps:
- Pat a layer of snow onto a baking sheet.
- Place maple syrup in a pot on the stove, and bring to a boil.
- Using a candy thermometer, continue to boil until syrup reaches the soft ball stage (235º -240ºF).
- Remove from heat and pour syrup over snowy baking sheet.
- Press popsicle stick into syrup and roll it up into a candy pop.
- Enjoy!
Nutrition Facts : Calories 87 kcal, Carbohydrate 22 g, Sodium 3 mg, Sugar 19 g, ServingSize 1 serving
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
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- 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.
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