Snow Candy Recipes

HOW TO MAKE MAPLE SYRUP SNOW CANDY - 3 SIMPLE STEPS

Steps:

• Pat a layer of snow onto a baking sheet.
• Place maple syrup in a pot on the stove, and bring to a boil.
• Using a candy thermometer, continue to boil until syrup reaches the soft ball stage (235º -240ºF).
• Remove from heat and pour syrup over snowy baking sheet.
• Press popsicle stick into syrup and roll it up into a candy pop.
• Enjoy!

SNOWBALL

Steps:

• Line a baking sheet with waxed paper; set aside. , In a large saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle., Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.

MAPLE SYRUP SNOW CANDY

Steps:

• Pour maple syrup into a pot and bring to a boil.
• Boil for 4-5 minutes, stirring continually to ensure the syrup does not burn.
• In a pan filled with snow, take a metal measuring cut and pour the hot syrup on the snow. If the syrup is hot enough, it should stick and thicken on the snow immediately.
• Keep pouring syrup onto the snow in strips until all the syrup is used.
• Let the strips cool. Once cool, take a knife to gently pry the syrup off the snow.
• Enjoy!

SNOW CANDY

Steps:

• Place all ingredients in a heavy bottomed pot, over medium-high heat.
• Stir as the mixture is heating up, but DO NOT STIR once it starts to boil or simmer.
• Once the mixture comes to a low boil, gently swirl the pot a few times, but do not stir or jostle the pot. Also, do not put a spoon or etc into the pot.
• Lower the heat to low/medium. Simmer for 7 minutes, without stirring.
• Turn off the heat.
• At the five minute mark, have the kids go collect clean snow in large baking pans.
• Drizzle the candy syrup over the snow (a tablespoon or two per serving). It will be cool enough to eat within seconds. With young children, be vigilant.
• This makes enough for five kids to make two or three rounds of snow candy.
• Clean-up will seem awful - but it's just sugar; Soak everything in warm water, and cleaning will be a breeze.
• Flavoring note: I use natural orange flavoring extract; this seems to be my kids' favorite. We've also used no flavor (just the sugar with the lemon juice). Flavoring is a matter of preference; any extract will work - vanilla, peppermint, cherry, etc.

MAINE MAPLE SNOW CANDY

Steps:

• Pour the maple syrup into a deep pot and bring to a boil--but don't let it boil over.
• Boil for 4 minutes.
• Make a snowball out of the one cup of clean snow and put it on a plate or small bowl.
• Test the syrup by pouring a small amount onto the snowball; if it clings to the snow and stops running, it is ready.
• Slowly pour the syrup in short, thin lines onto the packed snow in the pan.
• As it hardens, pick it up and eat it with a spoon or twist it onto popsicle sticks.

MAPLE SNOW CANDY

Steps:

• Only 2 ingredients are needed to make maple snow candy. - I use 1 cup of maple but you can double it. Just make sure you have enough snow ready. - Fresh, clean snow. I like to use a rectangular pan with a 2-3 inch depth. Like a lasagna pan. 1.) first you fill the pan or pans with fresh Packed snow and set aside either outside or in freezer where it will stay cold. 2.) pour maple syrup into a 4 Qt. pan and heat gradually until syrup begins to boil. Make sure to adjust temp when it gets to a rolling boil so it doesn't boil over. 3.) after a very short time on heat just low enough to keep it a rolling boil, the bubbles will begin to change both color and consistency. There is no need to stir at all but you must monitor constantly. Do not walk away and you will be rewarded! 4.) in the beginning it boils with a lot of large bubbles. It will be a light amber color. If you use a thermometer then heat the syrup to about 234 degrees F. A higher heat will make a stiffer candy. I actually don't use a thermometer. It's how we did it growing up and you can too. 5.) as the hot syrup nears the candy stage, there will be fewer and fewer large bubbles and the mass will become more foamy in consistency. Very quickly after this it should become uniform in consistency and the amber mass will take on a more glassy appearance. This means it is ready to pour - you have attained liquid candy! 6.) grab your pan(s) of snow. Pour the liquid in a thin stream onto the snow. Liquid is very hot so be careful! Try not to pour too much on top of itself as it will be too thick. The candy will cool very rapidly on the snow. The result will be a chewy, glassy looking taffy like candy. You only need to wait 10-15 seconds as the snow will rapidly cool the candy. You can use your fingers or a fork to eat it. 7.) make sure to collect your candy out of the snow if you don't eat it all right away. If you leave it in the snow too long it will begin to melt. Make