Pour 1 to 2 cups of pure maple syrup into a pan (with sides higher than you might need so it has room to bubble). Heat to about 235°F, using a candy or meat thermometer to measure. Once the maple syrup is hot enough, pour it over the snow (being careful as it’s hot!) in patterns as you like. The syrup will harden as the snow (or shaved ice) cools it. Then use your utensils to scoop it off the snow and eat it like taffy. 

Betty Ann Lockhart’s 2008 book Maple Sugarin’ in Vermont: A Sweet History notes that sugar-on-snow parties were popular as sugarmakers were “sugaring off.” According to Betty Ann, early sugarmakers developed different ways to test if their boiling sap was ready to be maple syrup. One way was to dribble some hot sap onto a cold metal axe. When the hot syrup released easily from the axe, it was ready to be put into containers as syrup. In this way, sugarmakers would also make brick syrup that they would shave off for use throughout the year. As they were getting the boiled-down sap to the right temperature and consistency, they would drizzle it on the snow to harden and make maple “taffy” or sugar on snow.

How sweet is that?

Pickles and buttermilk donuts often accompany sugar on snow to balance out the sweetness of the maple (which allows you to reset your taste buds and go back for seconds!). As we get creative about how to gather outdoors this season, consider hosting your own sugar-on-snow party. Set up your camp stove outside, pour the hot syrup on a clean, fresh snowbank, and give everyone a utensil to peel the syrup “taffy” off the snow. Sugar on snow is a quick and easy treat for all ages that really just takes pure Vermont maple syrup and snow. But if you’re low on snow, you can simply add some ice to a blender or food processor and fake it!