Maple Taffy (Tire D’érable)

EPISODE 4

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.

Ingredients
  • 1 cup pure maple syrup
  • Snow
Instructions

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!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s