Sugar on Snow. Celebrating Vermont’s Maple Heritage – Sugar Bob's Finest Kind

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Sugar on Snow

Sugar on Snow is particularly popular in Vermont due to the state's rich history of maple sugaring and its abundance of sugar maple trees.

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INGREDIENTS:

To make Sugar on Snow, you'll need a few simple ingredients: fresh, clean snow (or crushed ice), hot Maple Syrup, and possibly a small amount of pickles or plain doughnuts to serve alongside.

INSTRUCTIONS:

Collect clean, fresh snow in a shallow pan or on a baking sheet.
Heat pure maple syrup in a saucepan over medium heat until it reaches a temperature of about 235°F (soft-ball stage on a candy thermometer).
Pour the hot syrup over the snow in thin lines or a zigzag pattern.
Allow the syrup to cool and thicken for a few seconds, then use a fork or wooden stick to lift it from the snow.
Enjoy the taffy-like candy immediately, and if desired, eat it with a pickle or a plain doughnut to balance the sweetness.

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“This is pure Vermont nostalgia. Heat the syrup ‘til it hits the taffy stage, pour it on clean snow, and you’ve got chewy, sticky perfection. I like mine with a dill pickle or a plain donut — that hot–cold, sweet–salty combo hits every sense.”

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