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.
Recipe for Maple Taffy on Snow
Tried this recipe?Tell others what you thought of it and give it a star rating below.
Creating home made maple taffy in the winter couldn't be easier! All you need is a little snow and some 100% pure maple syrup!
Serve with: hot cider.
Makes:
Servings: servings
Takes:
Notes:
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Cook. Pour the syrup into a deep sauce pan and boil it over medium-high heat to 235°F (113°C) (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.
- Collect your snow into a shallow 1 1/2 quart (1.5L) baking dish or small sheet pan. Pack the snow down tightly. To keep it from melting, store the packed snow in the freezer.
- When the syrup reaches 235°F (113°C), 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.
- Serve. You can then roll up the taffy with a popsicle stick or a fork and serve immediately. Don't leave it on the snow too long or the snow will melt and dissolve the taffy.
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.
Moderators