History
A 19th-century sugaring-season tradition across northern New England and Quebec; sugarmakers would pour the partly reduced syrup over snow as a treat for visiting farmers. Now the showpiece of Vermont's Maple Open House Weekend (next edition March 20-21, 2027), when 80-plus sugarhouses open for free tours and tastings.
Make it at home
Ingredients
- 1 cup pure Vermont maple syrup (Grade A Amber Rich works best)
- 1 large bowl of clean packed snow (or finely crushed ice if no snow available)
- Sour dill pickles, to serve
- Plain raised doughnuts, to serve
- Black coffee, to serve
Method
- Pack a large mixing bowl or sheet pan with clean fresh snow; press down firmly so the surface is even. Chill in the freezer while you boil.
- Pour the maple syrup into a heavy saucepan; clip on a candy thermometer.
- Bring to a vigorous boil over medium-high heat without stirring; the syrup will foam and rise (use a tall pan).
- Reduce heat slightly once the foam subsides and continue boiling until the thermometer reads 112C / 234F (soft-ball stage); this takes 7-10 minutes from boil.
- Immediately remove from heat and drizzle in ribbons across the cold snow; the syrup will set to a chewy taffy in seconds.
- Lift each ribbon with a fork and eat at once; serve with a sour dill pickle and a plain doughnut to cut the sweetness, plus black coffee.
Tip from the editors. Use clean newly fallen snow only; if you cannot find any, pulverise ice cubes in a food processor for a coarse shaved-ice surface.
Where to eat sugar on snow
Sugar on snow in Burlington
Featured by TableJourney as a signature dish of Burlington. See the Burlington signature dishes guide for the canonical version.
More cities are in research. Want sugar on snow covered somewhere specific? Tell us where you want to eat.