Two children eating maple taffy in 1950s Quebec It is most often prepared and eaten alongside the making of maple syrup at a sugar shack, or cabane à sucre. As it is popularly eaten soft, it is usually served fresh. The higher a temperature one boils the initial syrup, the thicker the final result will be. Once sufficiently hardened, the candy can be picked up and eaten. If the syrup runs, rather than hardens, when it is poured on the snow, then it has not yet been boiled long enough to make the soft maple candy. ![]() This liquid is then poured in a molten state upon clean snow, whereupon the cold causes it to rapidly thicken. The thick liquid may be kept hot over a very low flame or in a pan of hot water, but should not be stirred as it will form grainy crystals. The candy is made by boiling maple syrup to about 112 ☌ (234 ☏). In these regions, it is poured onto the snow, then lifted either with a small wooden stick, such as a popsicle stick, or a metal dinner fork. ![]() It is part of traditional culture in Quebec, Eastern Ontario, New Brunswick and northern New England. Maple taffy (sometimes maple toffee in English-speaking Canada, tire d'érable or tire sur la neige in French-speaking Canada also sugar on snow or candy on the snow or leather aprons in the United States) is a sugar candy made by boiling maple sap past the point where it would form maple syrup, but not so long that it becomes maple butter or maple sugar.
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