A Sweet Goodbye
Say ‘Au revoir!’ to winter with a delectable maple taffy recipe.
Out East, sugar shacks in Ontario and Quebec have been tapping maple trees and collecting sap. Many of them have been operating since mid-February, working hard to fuel Canada’s insatiable obsession with maple syrup.
Out here, the snow on the ground is turning to slush and the slacks around campus are being swapped out for shorts. Spring has almost sprung and life couldn’t be sweeter.
…unless it could be.
Why not take a page from our friends out East and cook up some maple taffy? Now is a great time to send a sweet farewell to winter by making the most of the remaining snow.
Making maple taffy, or tire d’érable, is both simple and rewarding.
This recipe was concocted on a plug-in electric element and a small patch of snow. In other words, it can really be made anywhere.
Sebastian Lopez, a student from St. Mary’s University, aided in the creation of this recipe. He said he was confident in the recipe’s potential and unconcerned with the fact that he’d never made maple taffy before.
“Yeah, no, I’m pretty sure we’ll be able to just figure it out,” said Lopez.
He was right.
1 Bottle of real Canadian maple syrup
1 patch of clean(ish) snow, about the size of a textbook.
1 handful of popsicles
- Pour maple syrup into a pot and bring contents to a boil. Let syrup simmer for 12-15 minutes.
- Let the pot boil until most of the water has evaporated and you’re left with a slightly more viscous syrup.
- Quickly remove pot from the stove, and immediately poor contents in thin strips, onto the snow.
- As the taffy begins to cool, grab a popsicle (we used a stick from our lilac bush) and twirl it along a row of taffy, forming it into a popsicle shape.
5. Enjoy your treat and share one with a friend.
If you want to enjoy one of these bad boys in the summertime, fill a couple of ice-cream pails full of snow and freeze them until summer. It’s a great treat to pull out on Canada Day morning.