Sugar on Snow Recipe

The Holidays are always a time for going home.

For visiting family and loved ones.

And a time for traditions.

Sugar on Snow Syrup on the Stove

But as we get older, as much as we want them too – things just don’t usually stay exactly as they were.

Traditions change and adjust.

We have to move between multiple households, or maybe our childhood home is no longer even part of our family.

Sugar on Snow butter on the pot

But there are certain traditions, that are part of the fiber of our families, that can continue no matter where we are.

Sugar on Snow Syrup Boiling

For my husband’s family, and now hopefully for our children – that tradition is Sugar on Snow.

Sugar on Snow Candy Thermometer

All you need is some fresh clean snow, maple syrup (the real deal), a candy thermometer and a bunch of people to share it with.

Simply gather your snow inside.

Sugar on Snow Snow in Bowls

Place your syrup in a saucepan on the stove.

Use a knife to spread butter around the whole outer edge of the pot. This will magically keep the boil from overflowing out of the pot (and the hideous mess that would follow).

Watch the thermometer until it reaches between 230 and 232 degrees. You should start testing it some snow when it gets closer. If you go to far it will turn really hard when it hits the snow. If that happens, just add some fresh syrup to the heated syrup.

Sugar on Snow snow

Gather up your love ones and fill their bowls with snow.

Sugar on Snow Scooping Snow into Bowls

Sugar on Snow Line Up

Pour the hot syrup over the snow and it instantly turns to a thick candy like consistency.

Sugar on Snow Pouring the Syrup

Mix with some snow, or just pull it out on its own and you have a yummy sweet treat.

Sugar on Snow Spoonful

And so my daughters learned from their cousins and their Aunt.

And hopefully they can carry this with them to do with their own children and nieces and nephews.

Sugar on Snow Peanut

Any my husband’s childhood memories, which truly are made of gold, can continue.

Thanks so much for reading.

December 30, 2012 — Laura Putnam