1 quart Maple Syrup
Packed snow or well-crushed ice
1/2 teaspoon Butter
Heat syrup and butter, watching the pot;
turn heat down if it threatens to boil
over.
When a candy thermometer reaches 234 degrees,
cool slightly, and test by
spooning a spoonful of syrup over the snow.
If the syrup sits on top of the snow
and clings to a fork like taffy,
it's ready. Pour in "ribbons" over
snow packed in bowls.
Traditionally served with sour pickles, plain doughnuts
and hot coffee.