In a large saucepan place 4 to 5 cups maple syrup. Bring to a boil over high heat. Watch closely, as it easily boils over if the pan is not large enough. Then cook over medium heat until the candy thermometer register 230 to 232 degrees F.
Have bowls filled with clean snow (or shaved ice). Dribble the hot syrup over the snow by spoonfuls. It sets quickly. Pick up with a wooden stick or a spoon and eat. After the sweetness, drink a large goblet of cold clear sap, right from the tree. A treat to be had once a year! Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 20, 1997
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