How to Make Maple Taffy On Snow

When The First Snow Falls, We Can Be Found Making Maple Taffy 

Chewy and rich, the texture and flavor are a real treat. Kids love the process of making maple taffy almost as much as they love eating it. 

Just be sure to use fresh, clean snow. You'll also need 100% pure maple syrup for this recipe, not pancake syrup like Log Cabin or Aunt Jemima, which is made from corn syrup.

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maple taffy

I prefer using dark maple syrup here, but lighter amber colored maple syrup also works. Just make sure it's 100% pure maple syrup. Click here to read more about maple syrup and other sweeteners.

Course. Dessert. Snack.

Cuisine. American.

Makes. 4 servings

Takes. 15 minutes to boil the syrup. 1 minute to make the taffy.


About 1/2 cup pure maple syrup

About 6 cups clean snow


1) Boil the syrup. Pour the syrup into a deep sauce pan and boil it over medium-high heat to 235°F (soft-ball stage). When cooking sugar for candy making you really need an accurate digital thermometer. The syrup will foam madly, so make sure your pan is not more than half full and keep a close eye on the pan so it doesn't boil over.

boiling maple taffy to 235F

2) Collect your snow into a shallow 1 1/2 quart baking dish or small sheet pan. Pack the snow down tightly. To keep it from melting, store the packed snow in the freezer.

3) When the syrup reaches 235°F, immediately use a ladle or deep spoon to drizzle the hot syrup onto the snow in strips. Let it cool for a minute. The syrup will begin to firm up as it cools. You can then roll up the taffy with a popsicle stick or a fork. Don't leave it on the snow too long or the snow will melt and dissolve the taffy.

"Who was the genius adventurous enough to taste maple tree sap and then have the bright idea to boil it down into a marvelous syrup?"Meathead

Meathead Goldwyn

Meathead is the founder and publisher of, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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