Categorized | All Recipes, Sweet

Tire Sur La Neige – Maple Taffy

Posted on 02 March 2010 by Mădălina

You know you live in Canada when you can make authentic maple taffy on snow in March! Maple taffy, or tire sur la neigh (as my french friends prefer) is traditionally made from pure maple syrup, that is heated to 240′F, and poured on crushed ice or snow.

This brings back memories from school trips we had to Quebec in the winter– the whole class would run up to street vendors and wait in line to pour their own tire sur la neige.


Maple Taffy on Snow; Tire sur la neige (modified Canadian Living recipe)

Ingredients and Supplies:

- (large) sauce pan

- candy thermometer
– baking sheet (I used a baking dish, works just as well)

- parchment paper
- 12 popsicle sticks

- 2 cups pure maple syrup

- CLEAN, untouched snow. You can use crushed ice. (I scooped up my snow, and left it in the freezer over night, make sure that its super cold)


Directions:

1. In your small pot, boil the maple syrup to ‘Hard Ball’ stage on your candy thermometer (245-250˚F). It’s VERY HOT! Don’t let kids do this on their own, because they could hurt themselves (and grown-ups, be careful too!).

2. After the syrup has boiled to ‘hard ball’ stage (245˚F),transfer the syrup into a Pyrex measuring cup for pouring.

3. Pour the maple syrup in a line on your snow. Wait 30 seconds, and roll your maple syrup taffy around a popsicle stick.


This whole process happens very fast. Make sure you have everything organized before hand. Once your maple syrup passes 200′F, you really need to keep an eye on it, because within seconds, it reaches 245′F.


Here is a great link for the science of sugar/candy making. If your syrup is too soft and liquidy (melts the snow, and nothing happens), its because it didn’t reach the right temperature. If its hard, like a lollipop, it surpassed the optimal temperature.


I gussied mine up a little, but this step is completely unnecessary.
My back yard in March, can you believe it? Can’t wait to spring forward.

Make sure you have a large enough pot, because the sugar will boil over if not. I prefer my taffy to be a little more thick, so I boiled my to exactly 250′F. If you want soft taffy, boil to 240′F; for hard candy, boil to 260′F
The snow is yellow from the maple syrup… that would be awkward, right?

Comments:

17 Comments For This Post

  1. Valeria Says:

    Super cute project…it doesn't snow here in Miami, FL

  2. Anonymous Says:

    COOL

  3. cookies and cups Says:

    very cool! I have never heard of anything like this!

  4. veggie wedgie Says:

    This is so cool!!

  5. Stella Says:

    Nice photos! This sounds like something kids would love to help with and make. Perfect!

  6. Kirsa Says:

    It's very common in Quebec, but most people outside don't know about the tradition of cabanes à sucre (sugar shacks) because well… 95% of world's maple syrup production is made here (the remaining 5% are from the northern states and a bit of ontario)

    but it's really something you have to try.

  7. Leelu Says:

    Wow, this brings back memories! I grew up in Connecticut, and we used to get really excited when it snowed because we knew we'd get to do this. My sister and I would compete to see who could make a prettiest design … we liked star and snowflake patterns. Thanks!

  8. ~h Says:

    I grew up in Northern NY, and we would do this too! I haven't had it in years. We called it Wax on Snow…
    Thanks for bringing back the memory :)

  9. Anonymous Says:

    hmmm, this looks so tasty, appetizing,yummy, luscious,scrumptious,mouth-watering…ah, I run out of synonyms…but you got the idea:-)
    thanks!
    ps.you impressed us again with your pics..a-ya-yay!:-)

  10. Nadine Says:

    This looks like so much fun! I remember reading about this kind of thing in a book when I was a child and I've always wanted to do it. Unfortunately I've never lived near snow – but maybe one day!

  11. CelebrenIthil Says:

    I'm a Québécoise and let me tell you: don't let the lack of snow stop you.
    Just get yourself a can of REAL maple syrup (careful, I know they try to pass you fake stuff in the States sometimes D: ) and use crushed ice to pour the syrup on. You could even use a cookie pan that you pour water into and put in the freezer (careful to keep it level)- the sheet of ice won't work as well as snow but it would do.

    Hope this helps! Don't pass up on it! ;)

  12. RM Says:

    I just visited Quebec for the first time, and sampling "Tire sur la Neige" was a fun highlight! Thanks for the detailed instructions!!

  13. Avery Says:

    OMG! I live in Quebec, so I just woke up and I was like “We just got back the snow (it all melted and then there was a snow storm on Tuesday night) and we may not have it for much longer! Now is my chance to make Tire-Sur-Neige! So I googled it and what did I find, this great recipe! This is definitely one of the things that makes me happy to be Canadian haha!

  14. Stacie MacNeil Says:

    I grew up making this every year in school, and we just had 2 cans of real maple syrup delivered from Quebec and I thought that this would be a fun thing to do with my girls to help make some great memories for them. Thanks for the recipe, although all I needed was the temp. :)

  15. Viola Chiasson Says:

    We use to make this every year when we were on the farm. It was a tradition like Halloween to us LOL

  16. Leah Klein Says:

    We made this yesterday in Cambridge, MA. Felt like a true Canadian winter day! I miss them so much!

    THanks for your gorgeous pictures and perfectly clear instructions!

    What fun!

  17. jim simons Says:

    I make my own syrup, 4 trees but it is delicous. Usually get about 5-6 litres. Tomorrow I’ll be making le tire for 2 of my grandchildren. Thanks for the recipe. Used to have this in the cabane a sucres in Quebec City.

1 Trackbacks For This Post

  1. Really Fun Winter Family Night Ideas Says:

    […] 4. Make maple taffy on snow (or crushed ice). This is a Canadian winter favorite, and your family can duplicate it for an incredibly delicious treat. Here’s the recipe for “Tire sur la Neige”. […]

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