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Table of Contents

 A Vintage Recipe
 Stories from our readers
Newsletter Back Issues
 Collector's Newsletter
 Antique Business News

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Newsletter Article

A reader requested a recipe for "maple candy made with snow". Here are a
few replies that came in.
If you have a variation of this recipe that you would like to share with our
readers, send them to us at recipes@tias.com
Be sure to also check out this weeks recipe request, below.
Maple Snow Candy
Fill large pans with fresh, clean, firmly packed snow. Boil real maple syrup
until it reaches the soft-ball stage, then pour it in a thin stream from a large
spoon onto the snow. After the syrup has started to harden, it can be lifted
in sections with a fork and twisted into elaborate shapes. Bob

--Another Recipe--

Of all things, I remember reading about this in one of the "Little House on the
Prarie" books when I was a child!

Here is a recipe or mainly just instructions for the process.

"Jack Wax" or "Maple on Snow"

"Jack Wax" or "Maple on Snow" is a maple product produced by pouring hot
maple syrup over snow or crushed or cracked ice. It is most commonly eaten
quickly, rather than stored for future use.

Make "Jack Wax" or "Maple on Snow" by heating maple syrup to a temperature
18 to 40F above the boiling temperature of pure water and immediately pouring
the heated syrup over snow or cracked or crushed ice. The nature of the product
produced depends on the temperature attained. At the lower end of the
temperature range, the "Jack Wax" will be taffy-like, and chewy; at the upper end
of the temperature range it will be much harder, and more glass-like.

Hope this is what she's looking for. Lori T.

--Another Recipe--

I found this recipe on massmaple.org. for your reader in Clinton, NY.

This delicacy has been a traditional spring-time favorite at sugar houses and sugar
camps for over 200 years. In some areas of the maple region, it is also known as
"leather aprons" or "leather britches", due to its chewy, leathery consistency.
Here in New England we know it as sugar-on-snow. A real New England Sugar
Eat can easily be prepared at home.

Ingredients: Maple Syrup, Pan of snow, Sour pickles, Saltines or plain doughnuts

Heat maple syrup to 22 to 28 degrees F. above the boiling point of water. Usually
heating to about 2340 will do the job. A higher heat will make a stiffer product. As
soon as the syrup reaches the proper temperature, it is poured or drizzled
immediately, without stirring, over packed snow or shaved ice. Because it cools
so rapidly, the supersaturated solution does not have a chance to crystallize. It
will form a thin glassy, chewy, taffy-like sheet over the snow. Twirl it up with a
fork and enjoy! Traditionally it's served with sour pickles to cut the sweetness,
and saltines or plain doughnuts. from Charlotte (originally from Utica, now in
Southern California)

--Another Recipe--

My family is from the northern PA area and I remember my father talking about
that very thing. They would tap the trees, boil the sap down until the soft ball
stage and throw the hot sap on the snow. That would cool it down enough for
the children to pick it up and eat the sweet maple treat. The tapped trees were
gone by the time I was a child, but Daddy would make "Snow Ice Cream" each
winter for us. I lost him 9 years ago and still miss his stories. Debby K.
Ocoee, FL

--Another Recipe--

Maple Snow Candy

Fill a large pan with fresh, clean, firmly packed snow. Boil 1 1/2 cups real maple
syrup until it reaches the soft-ball stage, then pour it in a thin stream from a large
spoon onto the snow. After the syrup has started to harden, it can be lifted in
sections with a fork and twisted into elaborate shapes.

Hope this is the recipe that your reader from Clinton, NY was looking for.
Did you know TIAS merchants have over 1000 vintage
cookbooks for sale online? They make great gifts. Take a

Vintage Kitchen items are practical and collectible. We've

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