Sugar On Snow, Monroes Sugarin' Barton VT

There's nothing more New England than Sugar On Snow. What's sugar on snow you may ask? Well, it's a New England Springtime tradition, which is mostly known from Vermont, but it is practiced throughout all of the New England States.

In the Spring, when the sap is flowing from the maple trees, and there is still snow on the ground, the sap is boiled into sweet maple syrup. The syrup is then boiled to 235 degrees.

The syrup is then drizzled onto packed snow, and it will instantly caramelize and harden and turn into  the most deliciously amazing taffy. You then twirl the maple "taffy" onto a fork and eat it.

These photos were all taken at Monroe's Sugarin' in Barton VT this past weekend.

The first time I ever had sugar on snow it was also served with a plain donut and a pickle. This is a common practice in Vermont. Sounds strange.......but the idea is that the acid from the dill pickles, and the butteryness of the donut are the perfect balance to the sweet sugar on snow. Don't knock it 'till you try it!