Maple Sugar on Snow
Ingredients
Directions
Boil the maple syrup until it remains on the surface of snow and becomes waxy when dropped.
Spread the syrup on the surface of the snow or a block of ice.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Maple syrup
- Sugar concentration drives the boiling to a thick state that sets into a waxy, chewy texture when chilled.
The step that matters
Boiling to the right stage. Syrup that is boiled too little stays runny and will not set on the snow, while overboiling makes it hard and grainy. Testing by dropping a little onto snow shows when sugar concentration and temperature reach the waxy point.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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