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Maple Syrup Taffy

Maple Syrup Taffy


"Great for people who live up north with lots of snow. I love to make it with my little brothers! Do not let the syrup burn."
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25 m servings 110 cals
Serving size has been adjusted!
Original recipe yields 15 servings


  • Calories:
  • 110 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 0 g
  • 0%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 12 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Pack a large bowl or baking dish full of clean, fresh snow. Smooth the top of the snow flat, and place it in the freezer to stay cold while you cook the taffy.
  2. Pour the maple syrup into a large saucepan, bring it to a boil, and cook over medium-low heat, stirring with a wooden spoon, until a candy thermometer reads between 235 and 245 F (112 to 118 C), or a small amount of syrup dropped into cold water forms a firm ball.
  3. Pour about 2 tablespoons of syrup per piece over the snow in thin lines about 5 inches long. Let the syrup strips cool and become firm for 3 to 5 seconds. Pull the candy strips out of the snow, and then wind into a lollipop around the end of a wooden pop stick. Eat while still a little warm.

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Read all reviews 8
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I'm native Vermonter. This is called sugar on snow and always served with crisp dill pickles and homemade donuts. It's a Vermont sugar season tradition.

My husband and I and our 4 daughters live in Northern Ontario Canada and each winter our friends bring us maple syrup from Quebec. My husband made wooden molds for us to pack the snow in and we...

I love this old quebecois classic!

In NY state, on the Canadian border, we often made this tasty treat with "fake" maple syrup. We had heavy snow fall nearly every winter, so it was a familiar treat for my family. Brings back s...

We were served this at a sugarshack in Quebec on a school trip. I can't wait to try it again when it starts snowing.

I love doing this! Try rolling crushed salted peanuts in there and it takes it to a whole new level!

You've reminded me of a favorite childhood treat! Here, in NH, we call them Leather Aprons!

very good

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