Maple Taffy

Method

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1. Pack two rimmed baking trays with a 3 cm layer of crushed ice or clean snow, pressing it down firmly. Keep them in the freezer until you need them.

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2. Pour the maple syrup into a deep, heavy saucepan. It froths up as it boils, so the pan should be at least four times the volume of the syrup.

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3. Bring to a boil over medium-high heat and boil without stirring for 8 to 10 minutes, until a thermometer reads 112°C / 234°F.

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4. Take the pan off the heat and wait until the bubbling settles, about 20 seconds.

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5. Pour the syrup in ribbons about 15 cm long across the ice or snow. It sets within about 15 seconds into a sticky, wax-like strip.

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6. Lay a stick at one end of a strip, roll it up and lift it off. Eat at once, with a bite of pickle between mouthfuls.

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Chef’s Tips

• Use a thermometer and take the syrup off at 112°C. At 110°C it stays runny; at 118°C it sets hard and cracks.
• Use a big pot. Boiling maple syrup rises like milk and will spill over a small one.
• The ice must be very cold and firmly packed. Warm ice melts the syrup instead of setting it.

Pairing Suggestions

• Dill pickles
• Plain doughnuts
• Hot black coffee

Storage & Reheating

Best eaten within minutes. Wrapped in waxed paper, it keeps 2 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.