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Tire Sur La Neige - Maple Taffy


By Duhlicious (Visit website)




You know you live in Canada when you can make authentic maple taffy on snow in March! Maple taffy, or tire sur la neigh (as my french friends prefer) is traditionally made from pure maple syrup, that is heated to 240'F, and poured on crushed ice or snow. This brings back memories from school trips we had to Quebec in the winter-- the whole class would run up to street vendors and wait in line to pour their own tire sur la neige.

Maple Taffy on Snow; Tire sur la neige (modified Canadian Living recipe)

Ingredients and Supplies:
- (large) sauce pan
- candy thermometer - baking sheet (I used a baking dish, works just as well)
- parchment paper - 12 popsicle sticks

- 2 cups pure maple syrup
- CLEAN, untouched snow. You can use crushed ice. (I scooped up my snow, and left it in the freezer over night, make sure that its super cold)

Directions:
1. In your small pot, boil the maple syrup to 'Hard Ball' stage on your candy thermometer (245-250?F). It's VERY HOT! Don't let kids do this on their own, because they could hurt themselves (and grown-ups, be careful too!).
2. After the syrup has boiled to 'hard ball' stage (245?F),transfer the syrup into a Pyrex measuring cup for pouring.
3. Pour the maple syrup in a line on your snow. Wait 30 seconds, and roll your maple syrup taffy around a popsicle stick.

This whole process happens very fast. Make sure you have everything organized before hand. Once your maple syrup passes 200'F, you really need to keep an eye on it, because within seconds, it reaches 245'F.

Here is a great link for the science of sugar/candy making. If your syrup is too soft and liquidy (melts the snow, and nothing happens), its because it didn't reach the right temperature. If its hard, like a lollipop, it surpassed the optimal temperature.


I gussied mine up a little, but this step is completely unnecessary.
My back yard in March, can you believe it? Can't wait to spring forward.

Make sure you have a large enough pot, because the sugar will boil over if not. I prefer my taffy to be a little more thick, so I boiled my to exactly 250'F. If you want soft taffy, boil to 240'F; for hard candy, boil to 260'F
The snow is yellow from the maple syrup... that would be awkward, right?



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