On Saturday, it “snushizzled” – a mixture of snow, slush and drizzle. The sun was so heavily veiled, it felt like twilight. So much snow had melted in the past week that the grass was making an appearance, and the ground was so saturated with water, that it was thick with muddy in places. Not a great day to visit the Conservation Area to learn about the whole process of making maple syrup. We did it once and Little Guy got stuck in the mud! So we improvised…
My Dad owns a small patch of woodland, and every year, one of the neighbours taps some of those maple trees and makes syrup. We get a small share of his labour in return. Saturday morning, Little Guy pulled on my plaid rubber boots and armed with a casserole dish and a spoon, headed out to scoop snow from the back porch. White snow!
We started with taffy on snow. For perfect taffy, boil the syrup until the candy thermometer reads 112 °C (234 °F) (approx. 8-10 minutes). The higher the temperature when boiling, the thicker it will be. Stir occasionally. Remove from the heat and drizzle the syrup over the snow. If it stays runny, boil it longer.
As it cools on the snow, it hardens. Peel and eat…before it gets soft.
Then my Dad boiled a little bit even longer and made melt-in-your-mouth maple sugar candy! Delicious!
Little Guy sampled the taffy and the candy, and while he liked it, he didn’t eat very much. Which meant there was more for my parents and me.