Maple taffy, an authentic Canadian tradition (2024)

Maple taffy is a Canadian tradition, and more specifically in Quebec. Maple syrup is heated and condensed, before being poured over snow. We thus obtain soft confectionery, which is eaten with a spoon or like a lollipop. Find out more about this Canadian candy below.

This Quebec culinary preparation is also called snow taffy. Maple syrup is heated before pouring it on clean snow. The result ? A soft candy or semi-solid confection made from concentrated maple syrup. It is eaten with a spoon or by using a stick to roll up the strip of maple caramel.

Maple taffy is a healthy treat because it only contains condensed maple syrup! It's a little pleasure that you can indulge yourself without feeling too guilty. Attention, as it is a sweet product, its consumption must be done in moderation.

Its name comes from the way of testing maple caramel, by pouring it over snow to check if it has the desired consistency. It must remain on the surface so that the maple taffy can be served.

Maple taffy is served during the sugaring off season. The latter extends over a few weeks in the spring, when the trees can be exploited for their sap. As a reminder, it is from this sap that maple syrup comes. To obtain it, the sap is boiled for a long time in order to cause evaporation, thickening and coloring.

This way of consuming maple syrup, and many others, was already practiced by the native populations of the Americas. Today, maple taffy is offered at public market kiosks, fairs, ski resorts, sugar shacks and maple groves.

Before the colonial waves, Native American Indian tribes were already tapping the harvest of sugar maple sap. It took place during a specific period of the year, in the spring. The colonizers simply followed their own way of collecting the sap at the most opportune time.

Also called sugaring off season, this season extends over 4 to 6 weeks from March to April. This is a period of freezing at night and thawing during the day. In early spring, the tree pumps water into the ground and filters it through its roots. It takes care of the nutrients stored in the tree to turn into sap. By the way, did you know that the latter is colorless and looks like water?

The harvested maple sap is the basis for producing maple water, syrup and butter, among others. Maple sap is pasteurized sap. To obtain maple syrup, the sap is boiled for a long time to thicken it and take on color.

To make your own maple taffy, you will need maple syrup and clean snow. Arrange the latter in a rectangular dish with high edges, packing it down. No snow? You can pass ice cubes to the robot to pulverize it. Keep this ice cold snow in the freezer.

Start by heating maple syrup in a large saucepan. Bring it to the boil over high heat, until it reaches a temperature of 113°C. To make sure you have the right consistency, pour a drop of caramel into a glass of cold water. If it freezes and takes the shape of a ball, your maple caramel is ready to be fired. Remove the pan from the fire.

Using a ladle, scoop out some maple caramel to pour over the ice cream in lines. Wait a few moments for it to freeze and then taste with a spoon. Snow taffy is traditionally eaten with a wooden stick called a paddle. The caramel is rolled up all around, like a lollipop, as long as it is not yet too stiff.

You can also prepare maple taffy in the microwave. Choose a large 1 liter glass bowl - heat and microwave safe. Butter the edges and then pour the maple syrup inside. Heat for 5 to 7 minutes, watching carefully. Use a thermometer to see if the thickened syrup has reached the desired temperature. You can also use the technique of the drop poured into a glass of cold water.

It is the quantity of levulose contained in the maple syrup which determines the quality of the taffy. It is an invert sugar which has the particularity of not crystallizing. Sugar experts often mix one-year-old syrup - containing more levulose - with fresher maple syrup.

When making your maple taffy, you will need to monitor the temperature of the syrup regularly. While it takes a temperature of 113°C for it to be ready to pull, higher heat will result in the sugars crystallizing. If this happens, add enough water to cover the surface of the syrup. Return to heat for a few minutes, stirring occasionally.

If you can't immediately recognize the consistency of the caramel ready to be pulled, it is best to bring a kitchen thermometer.

On our site, we offer maple syrup in large containers to allow you to make this recipe.

The amber maple syrup from La Petite Cabane à Sucre is available in metal cans of 250ml, 500ml and 1L. You can also find it in cans of 540 ml individually or in pack of 5. The golden maple syrup is also available in the same container individually and in packs of 5. We also offer a pack of 10 cans of 540 ml with 5 cans of golden syrup and 5 cans of amber syrup.

Amber maple syrup is also available in plastic jugs of 100 ml, 250 ml, 500 ml, 1L and 2L.

Apart from maple taffy, you can simply consume our maple syrup on brunch pancakes or crêpes. Some also like it in meat marinades, and others simply to replace refined sugar in their diet. It contains some vitamins and amino acids. It is rich in antioxidants and minerals, especially manganese.

Quebec golden maple syrup - Can of 540 ml

Price: €13.05

Maple syrup from Canada at the best priceThis Maple syrup is presented in...

Pure amber maple syrup 1L metal tin

Price: €29.99

Buy maple syrup from small sugar shacks This amber maple syrup is presented...