Maple Syrup Taffy

As the weather is now warm where I am, this recipe is a fun throwback to colder temperatures. Those of you who also live in the northeast will remember some of the snowstorms we had this past winter. This recipe was made during one of those. The one that happened when I made this recipe is what I affectionately call the “not-snowpocalypse”, as a huge amount of snow (snowpocalypse) was predicted but did not come.

My wife found this recipe. (Thanks hon!) It’s really simple and I thought it would be fun to try. The recipe calls for just two things: snow and maple syrup. We had some maple syrup on hand. It was the maple syrup which my wife and I picked up in the land of maple syrup on our honeymoon a few years ago. Maple syrup doesn’t go bad, right? 😉

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Item #1: maple syrup.

The snow we had on hand, too. While the apocalyptic amount of snow originally predicted did not come, we did get some snow. I put a pie dish out on our terrace overnight and let it collect the snow. It was relatively sheltered so I could be sure it was clean. I retrieved it the next morning.

Item #2: snow.

Item #2: snow.

With ingredients in hand, I made it. It’s very simple. I heated the syrup to the required temperature and then poured it over the snow. When I poured the heated syrup over the snow it acted kinda like Magic Shell. It was fun to watch, and the science geek in me loved it. The taffy was a little hard, but then it turned soft in my mouth very quickly.

Heating the syrup.

Heating the syrup.

 

Pouring the syrup.

Pouring the syrup.

 

The final product.

The final product.

 

Ready for its close-up.

Ready for its close-up.

As you may remember, I’ve been having issues with temperature sensitive dishes. (The sufganiyot and caramel pecan pie come to mind.) I finally ended up doing thermometer tests the night before making it. (I can’t remember if it was this article exactly that I referred to, but it was something like this.) I found out it’s about 16 degrees off. So, I took that into consideration when making it today. (In a previous post, I wasn’t sure how far off it was, but in looking at my notes for this post, I found the exact amount.) 

It ended up being really yummy, but we had to eat it pretty quickly. Before too long, it started to warm up and dissolve. That wasn’t a big problem because, first, it was really yummy, second, I didn’t make that much, and third, there were two of us.

The remains of the tiny bit of taffy left that dissolved, along with the puddle of what used to be snow.

The tiny bit of taffy that was uneaten ending up dissolving, while the snow it sat on melted.

So if you ever find yourself with an abundance of maple syrup and snow, I highly recommend you give this a try. My guess is it would also work if you used ice instead of snow, but I haven’t tried it. If you try it out, please let me know. Or if you have any other maple syrup and/or snow based recipes, feel free to share those as well.

Courtesy of The Kitchn.

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