Most of Arkansas is shut down this morning following a winter storm that came through last night. We got several inches of beautiful snow at our house last night!
When it does snow here in Arkansas I can count on at least several posts about Snow Cream to pop up in my social media feeds.
Snow Cream is an ice cream like dessert made by mixing fresh snow with either condensed milk or a combination of sugar and milk until it reaches a creamy consistency.
Snow Cream is good but where I come from (Vermont), we make Sugar on Snow and in my opinion, Sugar on Snow is far superior to Snow Cream.
Sugar on Snow, also called Maple Toffee, is a delicious candy treat made by pouring boiling syrup onto fresh snow. The result is a delicious, mapley goodness that is sweet and satisfying.
The key is to use REAL Maple Syrup. Not that fake imposter! Of course, Vermont Maple Syrup is most decidedly the best. (Did you know my family used to make Maple Syrup?)
During sugaring season in Vermont, it is not uncommon for local sugar shacks (places that make maple syrup) to throw sugar on snow parties. Everyone enjoys watching the syrup being made and while the thick sweet steam hangs in the air, boiling syrup is poured across pans of fresh snow. As the boiling syrup hits the ice cold snow it crystalizes and becomes like candy. It starts off soft and chewy and becomes hard as it cools. Sugar on snow is typically served with donuts, pickles, and hot strong coffee.
Sugar on Snow
Maple Syrup (The REAL stuff, please. Sorry, Jack and Jemimah)
Fill several bowls (one per person) with fresh snow. You want the snow to be about 2 inches deep in the bowl for the best results. Fill the bowl well but don’t “pack” the snow.
In a large pot bring maple syrup to a boil. You will probably need about 1/4 cup of syrup per person but you want the pot to be much larger than you think. Maple syrup bubbles A LOT when it boils and boil overs are a risk. Watch the pot carefully! Use a candy thermometer and bring the syrup to 234˚. Boil at this temperature for several minutes but do not stir the syrup. You are bringing the syrup just short of the maple sugar stage and stirring can cause crystals to begin forming. Once the syrup has boiled, drizzle it over the bowls of fresh snow. You want to spread it around so it comes into contact with lots of snow. Pouring it all in one spot will spoil the reaction.
The Sugar on Snow can be eaten with a fork. Once it completely hardens, just pick it up and eat it like candy.
Are you a Snow Cream family or a Sugar on Snow family?