September 12, 2008, Newsletter Issue #181: Vermont Sugar on Snow
Tip of the Week
Best enjoyed at a Vermont Sugar-on-Snow party
1 quart Pure Vermont Maple Syrup
Packed snow or well-crushed ice
1/2 teaspoon butter
Heat syrup and butter, watching the pot; turn heat down if it threatens to boil over. When a candy thermometer reaches 234 degrees, cool slightly, and test by spooning a tablespoon of syrup over the snow. If the syrup sits on top of the snow and clings to a fork like taffy, itīs ready. Pour its "ribbons" over snow packed in bowls. Traditionally served with sour pickles and plain doughnuts. Serves about 10
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