Snow Candy Recipes

HOW TO MAKE MAPLE SYRUP SNOW CANDY - 3 SIMPLE STEPS

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!

SNOW CANDY

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.

SNOW TOFFEE

Steps:

• Go outside to collect fresh snow on a cookie sheet or a cassarol dish (or two). Make sure that the snow is very clean! Set aside for later use.
• Bring all ingredients to a rolling boil in a heavy pot.
• Boil till mixture is at the hard ball stage (when dripped into very cold water, it turns ito a firm ball).
• When the mixture has reached the desired temperatur, drizzle it over the collected snow. The mixture will cool and harden very quickly.
• This toffee can be eaten within a few minutes or stored in a cool dry place for a few days.

SNOWBALL

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.