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Country Living

Sugar on Snow

2/1/2018

 
By John Maniatty

​One of the traditions of our sugaring season in Vermont are the Sugar-on-Snow parties that abound. 
First, you prepare a meal.
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Then throw it in your Modified Quebec Bread Oven to cook.
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Pull it out.
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Cut it up.
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And head to desert!

Here's Wendy Mae preparing the Sugar-on-Snow. 
The traditional menu:
Vermont Maple Syrup
Raised Donuts
Dill Pickles
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Wendy's heated the Maple Syrup to 232° and has let it cook for about an hour. This allows it to sugar down some more and get the right consistency for drizzling.
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Drizzling the hot Maple Syrup over the snow. It begins to harden to a taffy like consistency almost immediately.
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Twirling the Sugar-on-Snow onto a fork to eat.
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Don't forget to dunk your donut in the hot Maple Syrup.
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Everyone loves Sugar-on-Snow!
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