How to Make Maple Taffy

On a recent MacGregor Point Provincial Park Winter Camping trip, we were blessed with AMAZING weather - and actual snow!

That’s been something of a rarity for us since moving to southern Ontario a few years ago, so we used the opportunity to make a special treat: maple taffy!

I’d first published my recipe for maple syrup taffy candy in my Canadian cookbook, More Than Poutine: Favourite Foods from My Home & Native Land.

I wrote that book while still living in the USA, shortly before moving back home - and this trip was our first time making it since we photographed it for the book!

Anyway, Maple snow taffy - or “tire d'érable” / “tire sur la neige” in French Canadian areas - is a wintertime treat in maple producing areas of the country.

Basically, you boil maple syrup, then pour that hot maple syrup over some fresh snow.

It can be done out in the woods as part of syrup season - in any sugar shack - “cabane à sucre” - or at home.

Growing up in Winnipeg, it was very much a Festival Du Voyageur thing. We’d pour boiled maple syrup over packed snow, as we learned about French Canadian culture.

In Eastern Canada, this maple candy is ubiquitous at maple syrup festivals in the late winter / early spring.

For some of my American friends, they learned about maple syrup snow candy from reading Little House on the Prairie.

However you’ve come to know about this sweet treat, it’s a great way to enjoy this time of year - and the perfect treat to make over a campfire!

Let me show you what you need to know!

Ingredients, Etc

You’ll need only one ingredient - easily found in grocery stores - and a few other supplies to make your maple syrup taffy.

Some notes for you:

Pure Maple Syrup

You need to use Pure Maple Syrup for this recipe - that is to say, the boiled down sap from maple trees.

Pancake syrup is not the same as real maple syrup - it’s usually some form of corn syrup with artificial flavors - usually a little maple flavor added.

It doesn’t taste like - or behave like - pure maple products, and really isn’t suitable for making maple taffy.

In terms of amount needed, I’ll usually use a cup of syrup for 4-ish people, 2 cups of maple syrup - or more for a bigger crowd.

Note: If you’re feeling rustic, you can theoretically make this straight from maple sap. Just know it’ll take longer to boil down, AND will be even more season/weather dependant than using maple syrup. You’d pretty much be limited to early spring - assuming the snow is still around, anyway!

Pans of Snow

The next big consideration is your snow. Expect to need a couple of large pans of snow - I usually use 9 x 13 baking pans, when available - for a cup or two of maple syrup.

Depending on how deep they are, you can sometimes reuse the snow after a first pour is rolled up.

Be sure to use CLEAN snow - I’ll usually leave a couple pans out on the picnic table overnight when it’s snowing, so we have a clean bed of snow in each of them the next day.

When you have your snow, pack it down well before you start boiling the maple syrup. You want the top of the snow packed down to a level surface, so the syrup doesn’t run all over the place.

You can set the prepared pans aside - away from the fire - while you cook the maple syrup.

If you’re not using a candy thermometer, I recommend having an extra pan, closer to your work space. You’ll use this pan to test the maple syrup as it cooks.

A Pot

You don’t need anything fancy, just a small pot that’s campfire safe, and allows for plenty of room for the maple syrup to boil up.

Candy Thermometer

That said, a Candy Thermometer is entirely optional.

While it’s recommended when you’re making maple taffy at home - on a stove - it’s just a one-use piece of equipment that takes up extra space, when camping.

So, I don’t bother - it’s just easier for me to make maple snow taffy without a thermometer, when doing so over a campfire. It’s just one more thing to clean up and store!

The syrup just has to get to roughly soft ball stage... which is easy to test on the cold snow!

Popsicle Sticks

Finally, you’ll need some Popsicle Sticks to roll up your maple syrup taffy on.

How to Make Maple Taffy over a Campfire

There’s a printable recipe card at the end of this post, but really... this is more of a method, than an actual recipe!

Before getting started, firmly pack CLEAN snow into large rectangular cake pans, or a deep, rimmed baking sheet.

Set in the freezer, or leave aside - away from the fire - while you cook the maple syrup.

Get a medium-hot fire going. You don’t want it to necessarily be a roaring fire, but you do want it to sustain a boil for 15-20ish minutes. (The actual cooking time will vary based on a bunch of factors).

Pour your maple syrup into a small saucepan (medium pot if cooking more syrup), and place the pot over your fire. Affix a candy thermometer - if you’re using one - and bring the syrup to a boil.

Without stirring, allow the maple syrup to boil until it thickens a bit. If you’re using a thermometer, boil until it reaches 240 F (115 C) - soft-ball stage.

If you’re not using a thermometer - I usually don’t, when camping - have an extra pan of packed snow on hand.

I watch the syrup - it’ll boil, then come to a stage where it’s a LOT of tiny bubbles, then those bubbles start to subside a bit, as the syrup thickens.

Once the syrup starts thickening, test it every once in a while - drizzle a small line of hot syrup over your packed snow.

If it’s not ready, it’ll ... look like snow you don’t want to eat, if you catch my drift.

Once it hardens mostly on TOP of the snow and looks to have the consistency of taffy - as pictured below - it’s ready to go!

Note: You'll want to start making the taffy ASAP after it reaches this stage, so keep an eye on it.

It's not the end of the world if you cook it further, but cooked further can take it to the next candy stage. This can mean a maple candy that sets up hard and brittle, rather than as a soft taffy texture.

Once your maple syrup is ready, remove it from the fire.

Using a heat proof measuring cup or ladle, pour boiled maple syrup over the snow, in thin lines.

Eat immediately, as they will melt!

This does NOT store well, and is definitely more of an “in the moment” treat!

More Winter Camping Posts

Want to try winter camping in Ontario? Here are our reviews on a few of the parks that offer winter camping, as well as some of the more winter-specific recipes we make, etc!:

Winter Camping in Ontario:

Algonquin Provincial Park Winter Camping [Mew Lake Campground]
Arrowhead Provincial Park Winter Camping
Killbear Provincial Park Winter Camping
MacGregor Point Provincial Park Winter Camping
Pinery Provincial Park Winter Camping
Silent Lake Provincial Park Winter Camping

Winter Camping Recipes and Activities:

Campfire Roasted Spiced Nuts
Gingerbread Pancake Mix
How to Roast Chestnuts on an Open Fire