While Quebec winters are harsh, this delicious treat more than makes up for the occasional snowstorm. It’s traditional cabane à sucre (sugar shack) fare, which means you need to use real maple syrup, sans question.
- 1 cup pure maple syrup
Bring the cup of maple syrup to a boil, and keep it on a low simmer for 15-30 minutes or until it’s light in colour and looks like boiling caramel. The goal here is to evaporating more water from the syrup.
About a minute after you take the syrup off the head, the bubbles will disappear. You’ll end up with a thicker, darker version of the syrup you started with.
Immediately drizzle thin strips of the “taffy” on the snow, and roll into a lollipop with a popsicle stick. Be quick about it because, if you wait too long to pour over the snow, it will harden in the pan.
You can also put the “taffy” on a parchment-lined baking sheet and cool until it hardens, then break into shards. These are absolutely amazing over vanilla ice cream. Enjoy!