Sugar on snow

[billyinvt]

I want to do "sugar on snow" this weekend. How far past syrup should I go?

[wiam]

We usually cook to 232.

[michael marrs]

I think I have heard of this, can someone explain it to me?

[Cedar Eater]

I think I have heard of this, can someone explain it to me?

Not much to explain. Heat the syrup to 232-240. Drizzle it on snow. Let it set. Popsicle stick is optional.

http://www.hilltophousebb.com/wp-content/uploads/2017/02/dreamstime_4983132.jpg

[BCPP]

Same process as making maple sugar. Basically heating the syrup to remove all the remaining water. If you the cool it quickly on snow or ice you get taffy. If you slowly stir it while it cools the sugar crystallization process has time to form and you get sugar. Be careful when you're getting close to 100% sugar as it goes very quickly from molten sugar to burnt sugar in the bottom of the pan!

[wiam]

Same process as making maple sugar. Basically heating the syrup to remove all the remaining water. If you the cool it quickly on snow or ice you get taffy. If you slowly stir it while it cools the sugar crystallization process has time to form and you get sugar. Be careful when you're getting close to 100% sugar as it goes very quickly from molten sugar to burnt sugar in the bottom of the pan!

I think the terminology might be a regional thing. In most of VT what is pictured above is known as sugar on snow. Some call it taffy on snow. Which would not be cooked to "sugar" temp.

[billyinvt]

Thanks for the info. I've had the stuff dozens of times but never been the one responsible for making it.

[BCPP]

I think the terminology might be a regional thing. In most of VT what is pictured above is known as sugar on snow. Some call it taffy on snow. Which would not be cooked to "sugar" temp.
I think we're talking the same thing and I erred in saying 100% sugar. It's actually only about 85% sugar and the temperature is around 240. As far as I know the only difference between the tire or taffy and the crystallized maple sugar is the cooling process. The taffy is cooled immediately on snow (or ice around here where snow is not always around). To make sugar the hot syrup is allowed to cool for a few minutes and then slowly stirred to allow the crystals to form. When it starts to thicken we pour in the molds. We've made thousands of candies and thousands of taffy sticks this way. We generally don't measure the temperature, just get used to what the boiling syrup looks like when it's getting to soft ball stage.

[Russell Lampron]

I think the terminology might be a regional thing. In most of VT what is pictured above is known as sugar on snow. Some call it taffy on snow. Which would not be cooked to "sugar" temp.

When I was a kid my parents always called it "leather aprons". They heated the syrup to 23 or so degrees above syrup and we would make the leather aprons first then stir the rest into maple cream after the syrup cooled to room temperature.

[billyinvt]

It worked great. Used a candy thermometer and got it up to 240. The consistency was just what I was looking for. Just like "church basement" sugar on snow!

[antelope76]

My grandparents used to call it "jack wax"