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Maple
Recipes
Vermont
Sugar-on Snow
There is
nothing more authentically Vermont than a Sugar on Snow
party. A springtime tradition in Vermont, it is actually
an easy-to-make treat year round.
Ingredients:
- 1-quart Pure Vermont
Maple Syrup
- 1-tub of packed
snow or well-crushed ice
- (size depends
on number being served--can be as small as a quart
for a few people, increase accordingly as more people
come over!)
- 1/2 teaspoon butter
Directions:
Heat syrup and butter,
watching pot; turn heat down if it threatens to boil over.
When a candy thermometer reaches 234°, cool slightly and
test by spooning a tablespoon of syrup over the snow. If
the syrup sits on top of the snow and clings to a fork like
taffy, it's ready!
Pour in "ribbons"
over snow or ice packed in bowls. Traditionally served with
sour pickles and plain doughnuts.
Vermont
Maple Candy
Another
simple one,
but maple candy is like no other treat you've ever experienced.
Ingredients:
- Pure Vermont Maple
Syrup
(Grade A Light Amber or Medium Amber works best.)
- Size depends
on how much candy you want to make. A quart (4 cups)
will make 2 pounds of candy.)
- A few drops of
butter or vegetable oil.
Equipment Needed:
- Deep cooking pot
or pan.
- Candy thermometer
(available at houseware store) capable of measuring to
240° F.
- Candy molds. Rubber
molds work best, or lightly greased metal or wood molds.
Directions:
- Fill pan partially
with water and the thermometer.
- Bring to a boil,
and note the temperature of the boiling water. (Since
water boils at different temperatures in different locations--depending
on air pressure, it is important to follow this step).
- Empty the pan.
Place syrup in pan; using a deep pan as the boiling syrup
will foam up fairly high when boiling. Add a few drops
of oil or butter. (This helps to keep foam down). Also,
buttering the rim can be an effective technique for keeping
foam down.
- Boil carefully
over high heat without stirring, until temperature of
the boiling syrup is 28° above the boiling point of the
water. Watch carefully as the temperature climbs higher.
It can get too hot very quickly near the end. If your
pan boils over, you'll have a real mess! If it cooks too
long it can scorch, even catch fire. Watch It! (This is
not a place for children nearby, as the boiling syrup
is VERY hot, and can stick and burn).
- Remove from heat,
and let cool for 3-5 minutes.
- Stir evenly (don't
beat) until the liquid looses its gloss and starts to
become opaque. This should take a few minutes, and is
the tricky part to learn the exact correct moment to pour
off. Stir too long and the thickened syrup will "set up"
(harden) in the pan.
- If this happens,
add a cup of water, and re-heat slowly to dissolve sugar,
then start over. If you don't stir long enough, the sugar
may not "set up" in the molds at all.
- Pour carefully
into molds. Small aluminum foil pans can be used.
- Allow to cool,
remove from molds, place on a rack to dry for a few hours...enjoy!
Order
A Vermont Maple Cookbook
| |
Great
Gift Idea.
If you would
like to receive a copy of the Official Vermont Maple
Cookbook please send a check for $1.00 to:
Vermont
Maple Promotion Board
c/o Vermont Department of Agriculture,
Food & Markets
116 State Street, Drawer 20
Montpelier, VT 05620-2901
For more information, call (802) 828-2416
Download
cookbook recipes |
Reprinted with
permission from Vermont Maple Sugarmakers Association www.vermontmaple.org.
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