Maple Snow Toffee - A Canadian Tradition

Fill a measuring cup with half a cup of snow, or more if desired.

Dump the snow into a shallow dish or pan.

Adjust the candy thermometer to the appropriate height, ensuring it doesn't touch the bottom of the pot.

Turn on the heat to medium-high (about 7 or 8) to boil the maple syrup.

Monitor the syrup as it heats, avoiding max heat to prevent burning.

Once the syrup is boiling, turn off the heat when it reaches the soft ball stage (around 235°F).

Stir the syrup for a minute after removing it from heat.

Drizzle the hot syrup over the snow in lines.

Insert a popsicle stick into the syrup on the snow and wait for it to harden slightly before rolling it up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary