- 1-2kg of ice or snow
- 300-350ml pure Canadian maple syrup (preferably amber syrup for its rich taste)
- Baking tray
- Wooden ice cream or lolly sticks
- Metal ladle or serving spoon
- Wooden spoon
- Food processor
- Use a food processor to crush the ice as finely as possible
- Fill a baking tray with clean, fresh ice or snow and smooth the top to flatten it
- Heat the maple in a thick bottomed saucepan and stir continuously with a wooden spoon. The liquid will soon begin to boil. Once it reaches approx. 115°c it is ready to pour
- With a metal ladle or serving spoon drizzle 2 tablespoons of hot maple mixture onto the ice in thin lines about 5 inches long. Let the maple syrup strips cool for 3 – 5 seconds until they begin to slightly firm up
- Press the top of the ice cream stick into the hot maple parallel to the ice, which will quickly start to attach to the stick. Turn the stick to evenly gather up all of the strip of maple
- Repeat step 3 and 4 until all of the maple has been collected. Eat while still a little warm
To establish whether the taffy is ready to use without a thermometer – drop a small amount of the boiling taffy mixture into a glass of cold water. Leave to cool for a few moments as the mixture will be hot. The maple is ready to use if you can roll the chilled mixture into a ball.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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