Tire sur Neige (Maple Taffy on Snow)

A traditional Canadian treat made by pouring hot maple syrup onto fresh snow, then rolling it onto a stick to create a sweet taffy.

Prep Time

5 minutes

Total Time

30-35 minutes

Calories

828

Level

Easy

Yields

4 servings

Cost

£4.50

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2cups100% Pure Maple Syrup(Ensure it's pure maple syrup, not pancake syrup.)

£18.00

Enough to cover a surfaceN/AFresh, Clean Snow(The snow must be very clean and free of debris. Pack it down slightly.)

Total Cost

£18.00

£4.50 per serving

The Method

1
Pack fresh, clean snow firmly into a shallow container or onto a clean, flat surface. The snow should be about 1-2 inches thick.
2
Pour the maple syrup into a saucepan.
3
Attach a candy thermometer to the side of the saucepan, ensuring it doesn't touch the bottom.
4
Heat the maple syrup over medium heat, stirring occasionally to prevent burning.
5
Continue heating the syrup until it reaches 235-245°F (113-118°C) on the candy thermometer. This is the 'soft-ball stage'.
6
Remove the saucepan from the heat immediately.
7
Using a spoon or ladle, quickly pour the hot maple syrup in strips or small puddles (about 2-3 inches long) onto the packed snow.
8
Wait about 30-60 seconds for the syrup to cool and begin to thicken and become taffy-like.
9
Using a wooden stick, start rolling the edge of the taffy towards the center, wrapping it around the stick as you go. Work quickly, as the syrup will continue to cool and harden.
10
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (75g)

828 kcal / 3464 kJ

Carbs

213g

82% of RDA

Fat

0.4g

1% of RDA

Protein

0.2g

0% of RDA

Detailed Breakdown

Fibre

0 g

Sugar

186 g

207% of RDA

Sodium

24 mg

1% of RDA

Saturated Fat

0.1 g

1% of RDA

Chef's Tips

Use a candy thermometer for the most accurate results. The temperature is crucial for achieving the right consistency.

If the syrup doesn't thicken properly on the snow, it may not have been heated enough. Try heating it a bit longer.

If the syrup hardens too quickly, the snow might be too cold. Try using slightly warmer snow.

If you don't have fresh snow, you can use shaved ice as a substitute, but the texture may be slightly different.

Work quickly! The maple syrup cools down fast, so be ready to roll it up as soon as it's the right consistency.

Cooking Equipment

Saucepan

Candy Thermometer

Heat-resistant spatula or spoon

Wooden sticks (popsicle sticks or skewers)

Shallow container (optional, for snow)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Use a candy thermometer for the most accurate results. The temperature is crucial for achieving the right consistency.

If the syrup doesn't thicken properly on the snow, it may not have been heated enough. Try heating it a bit longer.

If the syrup hardens too quickly, the snow might be too cold. Try using slightly warmer snow.

If you don't have fresh snow, you can use shaved ice as a substitute, but the texture may be slightly different.

Work quickly! The maple syrup cools down fast, so be ready to roll it up as soon as it's the right consistency.

Tire sur Neige (Maple Taffy on Snow)

Ingredients

The Method