Channel your inner Laura Ingalls Wilder with this snow-day treat. While most candy-making is a pain in the ass, maple syrup snow candy couldn’t be easier. Safety note: Unless there are many inches of freshly fallen snow in your yard, find your ice somewhere else. Making faux snow in the blender will work just as well—simply crush ice until it’s finely chopped. You can also make snow granita-style, by filling a cake pan with an inch or two of water and placing it in the freezer, crushing the ice with a fork every half hour until the mixture is slushy, but mostly solid.
Boil maple syrup with ginger until it bubbles like a cauldron. Pour the syrup mixture over a tray packed with fresh snow and watch it begins to firm up. Working quickly, roll the strands of solidified syrup around Popsicle sticks, then sprinkle each candy with a bit of flakey sea salt to offset the sugar.
Maple Syrup Snow Candy
Photo by Gina DiSimone
8 cups snow or finely grated ice
1 cup pure maple syrup
1 tablespoon minced fresh ginger
½ teaspoon flaky sea salt (such as Maldon)
6 craft sticks
How to Make It
Pack snow or grated ice on a rimmed baking sheet. Press down to create an even layer, and place in freezer.
Combine maple syrup and ginger in a small saucepan over high. Bring mixture to a boil, stirring often, until a candy thermometer registers 240°F (soft ball stage), about 10 to 12 minutes. Remove from heat.
Place prepared baking sheet of snow from freezer to the counter. Pour hot syrup mixture into 6long strips over the snow. Quickly sprinkle a bit of salt over each syrup strip. Working quickly, use a craft stick to press gently on 1 end of each strip; roll slightly hardened maple candy mixture onto the stick, gently forming into a candy pop at the end of each stick.
Place finished candy pops on a sheet of parchment paper while you make the rest, and enjoy candy immediately.
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