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HatManJeff t1_it9mv3o wrote

Reply to comment by DeceptivelyBreezy in Looking for traditional Maine recipes from early 1800s by JayhawkInMaine

You’re thinking of sugar on snow. You need to heat the syrup to almost carmalizing then put it on the snow.

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200Dachshunds t1_it9ns7c wrote

you can do it with maple syrup too, mom and I used to make them in the freezer when I was little. They don't hold up at room temp though so it's more a novelty.

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Subject_Meat5314 t1_it9um8e wrote

the key is it’s not maple syrup, you have to keep boiling the maple past syrup stage but stop short of burning it or crystallizing.

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200Dachshunds t1_it9yd70 wrote

Gotcha. I’m just operating off little kid memories, so I’m sure you’re right.

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Subject_Meat5314 t1_ita4wyi wrote

haha i’m just talking like i know things anyway. your memory’s as good as mine i’m sure

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drunken_storytelling t1_itanjqy wrote

We do it every year at easter. You're right, you have to heat the syrup til it's just boiling and then pour it in strips on the snow. Peel eat and enjoy!

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lantech t1_itcdv48 wrote

It is with maple syrup. I used to have this at my granparents house in northern vt. and they and their old neighbors called it sugar on snow.

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lsanborn t1_itdexal wrote

This is described in detail in Little House In the Big Woods by Laura Ingalls Wilder.

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