Sugar and Snow also known as Maple Snow Taffy & Sugar on Snow
1 cup Morley’s Maple Syrup
1/4 cup salted butter
Clean snow (or, need be, ice cream)
In a medium-sized pot over medium heat, heat the syrup and butter together until the mixture reaches 220ºF-235ºF on a candy thermometer, aka somewhere between the thread and soft ball stage, for you candy-making hardcores out there. If you don’t have a candy thermometer, time it for about 5 minutes after it comes to a boil, and then pour a little onto a plate that’s been waiting in the fridge: when the syrup is ready, it should thicken up into a soft taffy on the plate; if it doesn’t, then cook it a minute or two longer. Needless to say, your children should be nowhere near this while it’s on the stove. “There is nothing hotter than hot sugar,” my mother used to say (“Really, Mom? Not even the sun?”), and, because of the crisp English certainty of her pronouncements, I still assume they’re all true.
Let the mixture cool for a couple of minutes, then pour it by the spoonful over bowls of clean snow (or ice cream) where it will harden into a sweet lump of maple insanity. You won’t be sorry — well, until it’s gone, and then you’ll be sorry.