A Sugar Off with Maple Syrup
Ingredients
Directions
Make the syrup
Pour the maple syrup into a large granite kettle and boil without stirring until it can be waxed by dropping a little in cold water.
Serve
Prepare pieces of flat ice, placing one on each plate.
Once the syrup is ready, lift a spoonful from the kettle and spread it over the ice.
Serve immediately while warm for the best experience.
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
- Genuine maple syrup
- Boiling concentrates the syrup and, once cooled, sets it into a waxy, chewy texture.
The step that matters
Boil without stirring until the syrup waxes. Stirring can cause sugar crystals to form, which makes the syrup grainy instead of smooth. The cold-water test shows when enough water has evaporated and the sugar concentration is high enough to set into wax on contact with cold ice.
“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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