Wednesday

[cooking] Sugar on Snow

Since it's sugaring season and since there's still snow on the ground- it's time for Sugar on Snow. I had a friend over who had never tried it- and it had been years since I've had it myself. 

The premise is simple: boil maple syrup to reduce it more. You boil syrup to 235 F or, if you don't have a fancy-pants candy thermometer, you can just boil it to the softball stage. Periodically drop a drop of the heating syrup into a glass of cold water and see if the syrup holds it shape. When it stays as a ball, it's ready.

Go outside and pack some pie plates, meatloaf or cake pans with snow and bring them inside. When the syrup is ready, drizzle/pour the hot syrup into the snow. It cools so rapidly that it becomes taffy.

Here's a warm spoonful:

Sugar on Snow

Turn it over and roll it around with your utensil- it solidifies but still remains a bit soft

Sugar on Snow

Jab it with your spoon or a fork and eat. It's cold and chewy. Sooooo good. This would be fun for a party- pack snow into pans and keep the syrup warm in a fondu pot. Some people eat pickles as a chaser, for a sweet and sour experience. I would prefer to pair this with sour cocktails or beer.

If there's any leftover syrup, you can stir-stir-stir-it-up into maple cream:

Maple Cream

It will turn light in color and thicken. You can pour it into a bowl and wait for it to harden. My leftovers here got hard and not really spreadable. That's fine- you can still eat it as is (that's maple candy) but next time I might stir in a bit of butter and cream to make a spread. 

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