Where to eat Sugar on snow in Burlington
Hot maple syrup boiled to 234F and poured over packed clean snow; it sets to a chewy taffy you twirl on a fork. Traditionally served with a sour dill pickle and a plain doughnut to cut the sweet.
The story of Sugar on snow
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.
How to make Sugar on snow
Serves: 4
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.
Editor tip. Use clean newly fallen snow only; if you cannot find any, pulverise ice cubes in a food processor for a coarse shaved-ice surface.
The editor picks for Sugar on snow in Burlington are still in research. Meanwhile, see the Burlington signature-dishes index or the Burlington food guide.