One of the reasons we got through the week of school closure so easily was thanks to a fabulous neighbour. W is my newest neighbour, she's young and fun and full of great ideas and even more into living the country life than I am! Oh and to top it off? She's from America so the English speaking population in my neighbourhood has just doubled! (I'll have to watch my accent though, hey?)
Anyway, W invited Meg and I to make maple snow candy. I have been intrigued by this ever since I read Little House in the Big Wood as a kid. At the time I tried making it by pouring honey straight onto the shelf in the fridge freezer. Funnily enough a) it didn't set, b) it just tasted like cold honey and c) mum wasn't too impressed....
This time was not only more successful but way more fun!
First we collected some snow:
Then we measured out some maple syrup (did I mention my neighbour is so fabulous she not only has maple syrup but is amazing enough to share it!)
Heat it to 106 degrees. (She even has a candy thermometer!) (Oh and I love old style kero stoves because you can cook on top as well!)
Then it was time to tip the syrup mix over the snow.
And this is what we ended up with- if you look veeeery carefully and really want to see it you might see an M and an A and some hearts.
Only it didn't quite work out... The snow is really cold and powdery at the moment so I think maybe the hard, icier type snow might work better. We also did some creative mathematics changing the recipe from imperial to metric and then trying to halve it so something could have easily gone amiss there, too.... But while it didn't turn into crunchy toffee like goodness it was the most amazing soft caramel type yumminess and as you can see Meg had an absolute ball making it and that made it more delicious, too!