Maple taffy... successful every time!

Maple taffy... successful every time!

If you live in Quebec, you probably have the same memory as us.

A sunny day at the family sugar shack. Your snowsuit and mittens are completely soaked from running through the maple trees and playing in the mud. There is undoubtedly a gang outside in hoodies chatting on the edge of the shack or around a small fire.

Suddenly, the owner of the sugar shack arrives, holding a steaming cauldron and shouting: "The taffy is ready!" and everyone gathers around, wooden pallet in hand!

Maple taffy on snow is a must when visiting a sugar shack and let's be honest, it's always perfect there. Want to make it just as well at home and enjoy this classic? We'll show you how!

To see the video version of this recipe, we invite you to watch Ça va être bon , the series of capsules by Anaé and Gabrielle , filmed for the MaCommunauté YouTube channel.

Several other easy recipes to make with the family are available. The recipes are not necessarily allergen-free, but most of them can easily be adapted!

Good tools make good tire!

Make sure you have a large enough pot (syrup boils and foams!) and a candy thermometer. We recommend choosing one with an adjustable clamp so that the tip of the thermometer does not come into contact with the bottom of the pot and distort the temperature reading.

Ingredients

(for about 4 people)

  • 1 Cup Maple Syrup
  • Vegetable oil
  • Very cold water (to test the pull!)



Did you know?

Our maple syrup is organic and produced in the Lower St. Lawrence by Gabrielle's father-in-law! In addition, the anti-foaming agent used by our maple syrup producer is sunflower oil. It therefore does not contain traces of dairy or nuts.


Preparation

      1. Pour the maple syrup into a large saucepan
      2. Place a bent spoon on the edge of the pot with a few drops of vegetable oil (see the video for Gabrielle's tip!).
        * The vegetable oil will prevent the maple syrup from foaming too much and overflowing the pan!
      3. Heat the syrup until it reaches a temperature of 238ºF or 114ºC.
        * Be careful, the temperature rises slowly at first, then faster and faster! If the maple syrup gets too hot, the taffy will be harder.
      4. To make sure your maple taffy is ready, you can do the very cold water glass test. Pour a few drops of syrup into a glass of water. If the maple syrup forms small droplets (like when it comes into contact with snow!), the taffy is ready!
      5. If you want to store the taffy in a jar rather than enjoy it on snow, heat the taffy to 239ºF or 115ºC. Once poured into the jar, add a thin layer of cold water on top to protect it and keep it from turning to sugar!

Now it's time to enjoy your maple taffy on a nice, fresh, well-pressed snow (or with a spoon if you chose to make it in a pot!).

And remember, just like at the cabin of our memories, we must count to 10 before throwing ourselves on the well-chilled taffy! 😜

Enjoy your tasting and enjoy your sugaring off season!