Your maple syrup in the states has a much higher water content.. pour a little in a nonstick frying pan for 3-5 min to reduce the water then pour it over ice/snow... will be more like the maple syrup you had here :)
Maple Syrup Taffy Maple syrup on snow is a fun and delicious treat for kids. Great for people who live up north with lots of snow. I love to make it with my little brothers! Do not let the syrup burn. Recipe by tessia Prep Time: 10 mins Cook Time: 10 mins Additional Time: 5 mins Total Time: 25 mins Ingredients 1 gallon clean fresh snow 2 cups real maple syrup 15 wooden pop sticks Directions Pack clean, fresh snow into a large bowl or baking dish. Smooth the top and place in the freezer. Pour maple syrup into a large saucepan; bring to a boil. Cook and stir with a wooden spoon over medium-low heat until a small amount of syrup dropped into cold water forms a firm ball. A candy thermometer inserted into the syrup should read between 235 and 245 degrees F (112 to 118 degrees C). Remove snow from the freezer and set on the counter. Pour about 2 tablespoons syrup per piece over snow in thin lines about 5 inches long. Let syrup strips cool and firm up for 3 to 5 seconds. Pull candy strips out of snow, then wind into a lollipop around the end of a wooden pop stick. Eat while still a little warm.
@@Sarah-mo4imla religion de Dieu c'est ceux qui lisent la bible et la pratique: la bible a été écrit et terminé des centaines d'années avant le coran 🤷🏾♀️
1. Maple syrup needs to be boiled at a specific temperature 2. Compact the ice/clean snow in the container 3. You need to wait 15 to 30 secs. ( More if necessary) so the Liquide maple syrup can solidify enough to be picked up.
As a fellow Canadian. You need to boil the syrup to reduces the quantity of water. Then immediately pour the small amount on the ice/snow. ( Recommending snow) wait a little then roll the popsicle stick on the syrup. Hope this help!
@@kartos. No... I've done this inside and it works fine. We heated the syrup on the stove then we put the hot maple syrup in a baking pan of packed snow. Other than going outside to get the snow everything was done in our room temperature kitchen.
what you want to make is called: "tire d'érable" it's made with the same ingredients as maple syrup but less liquid. you have to heat and condense the maple syrup in a saucepan 2-3 times then (the 3rd time) you pour it over the snow❤❤❤
You need to heat the Maple syrup up to a certain temperature then u pet it on the snow without the plastic wrap on top it immediately should start to cool cause of the snow. It's called sugar on snow. Look up a recipe for it and boy is it taste like taffy .😊
It’s true. In Quebec (really anywhere in Canada) you can go outside make a hole in the snow, pour maple syrup in it and place the popsicle stick in the middle. It does have to be done right and it has to be cold. 🇨🇦
There is a big difference between the temperature in canada and the shaved ice you make at home. Ice can have a temperature of around 0°c but it can even reach -50°c in canada during winters.
As a Canadian who's done this: You need to boil the maple syrup to get more water out of it, then you can pour it on snow and let it solidify. Alternatively you can boil the maple syrup and whisk it to turn it into maple butter which is a really tasty spread for toast :)
The syrup needs to be boiled or heated up to a certain temperature if you want it to be like the ones here. (I’m in Canada). A candy thermometer would certainly help! :)
Pure maple sugar will not freeze unless the temp is super low. A household freezer is not cold enough. We store our pure maple syrup in the freezer to keep it fresh. It only ever just gets thick. In the winter, here in Illinois, when it is frigid outside, we pour syrup onto the snow and eat it like candy. 😋
It’s the granular size of your frozen water or snow. I live in VT so this always works for us. Freezing water is not snow, you need snow cone granules or real snow.
As a Canadian, You have to boil the maple syrup to 240-250 degrees. After that you have to put the maple syrup outside with the snow where it is still cold, if you bring it inside the room temperature will take over the snow & the maple syrup
You could also probably do it in a deep freezer that’s filled with a fuck ton of shaved ice if you don’t live in snowy and cold areas… those things get cold as hell
I’m from Canada and we do this every year, you have to boil the maple syrup first. Doing that gets right if some of the water content in the syrup so it can thicken and freeze.
I'm from Quebec (the French region of Canada where this is traditional), and it's called maple taffy ("tire d'érable"). It's actually a reduction of mapple syrup, meaning it's boiled to evaporate a portion of the water in order to obtain a thicker, more concentrated liquid. If you kept reducing the syrup past the stage of taffy, you could end-up with maple butter, which is an amazing spread for your morning toasts, and even more boiling will leave you with hard maple candy! Maple syrup itself is simply a reduction of maple water (the sap from the tree). So maple taffy stands in the middle of the continuum between maple water and candy!
@@thatguycarmine1 If you were as wise as you are knowledgeable, you would not presume of the average American's geography mastery. The lady in the video could not even be bothered to research maple taffy online to find out why her attempts were unsuccessful. Don't blame me for giving visibility to my people when one of our most iconic delicacies is being attempted and ruined on this channel. Bonne journée à vous, Monsieur!
@@thatguycarmine1 I'm pretty sure almost all Canadians knows usamerican are just non-educated on geography. Or maybe you're just jalous because you share the same culture as them and it pisses you off somehow. So you are trying to rationalize this by attacking people that live differently in the same country. Typically, like a usamerican would do.
The maple syrup used to make the maple candy, is boiled for a lot longer so it becomes thicker. Pouring regular maple syrup on snow won’t work, it needs to be much thicker
Quebecer at the rescue here, there's a few reasons why this maple taffy recipes just cannot work: 1) You never, EVER add anything to the the maple syrup; the consistency changes a lot and doesn't act the same 2) The most important point here: you can't just heat it a little bit, you need to boil it! This is extremely important, every recipe made with maple syrup is about chemistry and how the particles decide to arrange themselves - that's why we can make maple butter and crystalized maple syrup. 3) Related to the second point: since you boil the maple syrup, it will go over 100°C and so you should never put plastic over the snow or it will definitely melt. 4) You can't really put your boiling maple syrup in a bottle and expect it to be like a soft texture after you let it cool. The more solid viscosity comes from the "shock" of the different temperatures, that's why we pour it over snow. That being said, you won't be able to squeeze the syrup out of the bottle because it will be rock solid. I hope I didn't come off as rude or anything, English isn't my first language. I really just wanted to analyze why it didn't work and guide anyone who finds this comment and wants to do maple taffy on what to do or not do :)
I like this a lot. I couldn't watch this because it was so painful as a Québécois, Fun fact: Quebec produces the most maple syrup in the world with 6.5 million gallons of maple syrup!
This is true I live in Canada once I went to a place where they did this.But they put it over ice and it’s not hot maple syrup. It’s warm maple syrup, and it only works in very cold places.
Well i think because if u dont know yet and think normally then you'd thought that the hot syrup would melt the ice 😅 though im not sure what is the minimum temperature for it to work but well that's what i thought when i find this comment
Maple syrup has a much lower freezing point than water. Your freezer may not be able to reach the required temperature. The chemical principle is called freezing point depression. That's how antifreeze works as well.
as a french canadian who's done this ever since I was a child, I know all there is to know about tire (the French name for it - tire d'érable). the key is to do it in February. it's at this time of year we get the coldest days. you boil the maple syrup for as long as you can, trying to get as much water out of it as possible. then ladle it into fresh, clean snow. don't forget to make a trough in the snow for it to sit in. after a few minutes, it gets tacky. at this point you can roll it up using a popsicle stick and eat it! it has a taffy/molasses texture and as kids we used to get super sticky from the maple water. the trick to keeping it stiff is to stick it in a snow bank every now and then.
I have made it like once or twice and the way that it works for me is that when you’re boiling it you want to see the maple syrup bubbling and then immediately put it in frozen water after with ice that’s how I did it
Yup, when I was in elementary school, we would have maple syrup days, and they would set up these tables full of ice and snow with maple syrup on popsicle sticks. Nostalgia.
I learned this up in Vermont, you have to boil the syrup until it's thick enough to "sheet" across a fork meaning when it starts sticking between the tines instead of just running off the ends. I hope that makes sense. Then you can pour it over packed snow and it'll become like taffy
you have to boil the syrup! you can test it in a glass of cold water. when it solidifies it's the right temp! it works in the microwave in small batches too just make sure you let it cool a bit so it doesn't melt the snow
The fructose level found in unadulterated honey or Canadian maple syrup are key to obtaining a frozen version of the liquid. The carbohydrate profile of US maple syrup may differ from its Canadian counterpart and may have been diluted with water. Regular corn syrup contains mostly glucose, when it is mixed (proportions used?) with diluted maple syrup its the freezing point is lowered.
Processed maple syrup has stabilisers so it doesn't crystalise on the shelf, if your maple syrup has crusty bits around the spout after using it it's the kind that will freeze the way you want it to for this
It is traditional to have it at the sugar shack tho, and much funner than making it at home in my opinion. (For those who don't know, look it up. I'm not google)
Frozen maple syrup only works when the actual outside temperature is below freezing. Remember, syrup is still water, so it will eventually freeze. When the surrounding temperature is below freezing. She is doing it in her kitchen.
Another tip! As a Canadian I also know about how to do this, it's better doing it without the wrap, the maple syrup needs to be really nice and hot, so when it hits the snow/ice it'll work
It's less about the heat and more about the fact that the maple syrup loses a lot of water from the boil and becomes a lot thicker. (maple syrup vs maple taffy)
As a Canadian, I can say that we do this over normal ice but I’m like 95% sure you have to get it boiling before pouring on ice and waiting for it to cool down just enough before eating it.
Boil the pure maple syrup to soft boil stage 235-240 degrees. Then pure the hot syrup on clean snow and it will stop it from cooking. Then in seconds you have something like Taffy.
Theres roo much moisture in maple syrup that you buy in the bottle. It has to be boiled down so the sugar content is higher so it stiffens quickly when it hits the snow.
The reason it wouldnt freeze is due to it being store bought syrup, which will most likely consist of purely corn syrup (which doesn’t freeze/harden) and maple flavouring. It’s pretty hard to find 100% pure maple syrup in a regular grocery store, since most of the bottles claiming so are not. Plus, the process of tapping any large amount of maple sap is pretty arduous, considering how short the harvest window is for the sap (process is greatly impacted by the weather/temp) So until we manage to develop a system quicker than tapping, our lovely maple syrup market will continue to dwindle but the demand stays of course. So en lieu of said process, syrup substitutes are the goto for most companies because they dont want to outsource labour to small little tree farms, nor do they really care to wait for a (also not guaranteed) 5 week window PER YEAR. But most importantly, it’s because corn syrup is extremely cheap and easy to farm. So hurrah to monoculture and grazing land ? We have a bright future ahead.
You need to heat you the maple sirup to a certain temp to thicken it I haven’t done it in a long time but if I remember correctly You heat it up slowly on med-low heat ( you don’t want it to burn or crystallize) To know it’s ready: Put a drop of the maple syrup in a glass of room temperature water - if it not ready it’ll dissolve on its own - if it’s heated even, it’ll form a bead in the water - you can also use a candy thermometer and look up the right temperature
The temperature difference between that pleasantly warm looking kitchen and the sugarbush in Canada during February or March is preventing you from enjoying that taffy consistency. My people have a traditional treat, wild strawberries (yes they're totally different from supermarket strawberries, I'm talking about the tiny little berries not much bigger than the blueberries you get in the grocery store, which are also enormous compared to wild blueberries, but the flavour and texture of the wild ones are unbeatable, the ones sold in stores are gross in comparison) picked in the summer are dried and stored away over the winter. When the maple water flows, you take the dried berries out to the sugar camp and lay them out on pieces of birch bark on top of the snow. Then you slowly pour the warm maple syrup over the berries. It sort of rehydrates them, but instead of the water that came out of them, they become infused with the syrup. So good. Closest thing we had to candy.
I’m Canadian and instead of using normal maple syrup we use evaporated maple syrup to have a thicker texture, it’s called « tire d’érable ». And it works better
i eat this whenever i go to vermont (i live across the country but i have family there) and it’s soooo good. especially with REAL maple syrup, not the disgusting knockoff kind that you see a lot
You need to boil the maple syrup and keep testing drops in a clear glass of cold water. Once the drop falls to the bottom while staying cohesive in one drop without dissolving, then it's ready, and u can pour it over the snow to make toffee.
I am not Canadian but I am a candy maker and what I assume youre describing is maple taffy. In order to make maple taffy you have to heat the maple syrup until it reaches the soft ball stage which is around 235 degrees Fahrenheit. I hope this helps!
no in canada, we just boil some maple syrup and pour it on ice and then you twirl it on a wooden stick. as you’re twirling it, it cools down into a taffy like texture. i think the thing she did wrong is that the maple is neither concentrated enough nor boiling hot
Canadian here. It’s not maple syrup that we pour on snow, it’s maple toffee. Basically boil map’e syrup for a little so the water evaporates, then pour the boiling toffee on snow. You can buy the toffee premade here and cooled down its extremely sticky, but heated up it turns liquid. Basically it’s like caramel.
Okay but it is NECESSARY to educate the Americans that our candy thermometers are also not in Fahrenheit… they’re in Celsius normally!!! And not enough snow/not right climate. Usually these are done at winter festivals and skating rinks :)
@@AlexRoseLebreton and on the ski slopes, that's where I first tried it, we went on a skiing trip for a week with our high school from the UK and it was fantastic, we'd all done the same trip the year before to France and we all agreed that Canada was the best trip and definitely the most beautiful place out of the two, I'd love to go back to Canada again one day as it was the trip of a lifetime
I’m Canadian and I love doing this so here’s how to fix it Either try to reduce the water in it by putting it in a frying pan for about 5 minutes or get a higher grade maple syrup that says ‘Canadian made’ chances are it’s less water after that make sure you boil the maple syrup regardless of witch one you chose it has to be hot maple syrup not out of the pantry warm
My mom used to freeze maple syrup into the snow when she was a kid too! In Montreal her and her family would also open a window and carve out a shelf in the snow to put drinks and beer into 😂 snows a pretty handy thing to have when you know how to use it!
It’s called maple taffy it is really good 1) you need a glass cup of any kind 2) rub butter all around the inside or just on the top of the inside 3) pour your maple syrup into the glass 4) put in microwave for about 2 mins Make sure you have some fresh clean snow before you do the steps. 5) put the snow into a plastic cup make sure you cover all around it with snow 6) pour the maple into the cup 7) grab you Woden popsicle stick and twist the maple around in the snow until it has harden Hope you try this it is so yummy and sweet kinda like a sucker but better! :)
Hon as a Canadian here’s a tip✨ The syrup has to be at a certain temperature, you have to boil it. Also you need to use a piece of very frozen flat *ice* . Good luck🤞 Edit: This is the most likes I’ve ever gotten on a comment :o
maple syrup needs to be at a specific temperature/consistency for it to work
Also needs to be real syrup 😂
Its not maple syrup it’s maple taffy( basically maple syrup reduced to a third)
No it doesn't, you heat up maple syrup and pour
Im the 1,000 like :]
Oh
Your maple syrup in the states has a much higher water content.. pour a little in a nonstick frying pan for 3-5 min to reduce the water then pour it over ice/snow... will be more like the maple syrup you had here :)
profile pic checks out
This. You need premium grade real Canadian maple syrup
@@ddoraaaaa 🤣
Omg thank you when I tried it didn’t work too, I had no idea what it was!
Wouldn't more water make it easier to freeze?
Maple Syrup Taffy
Maple syrup on snow is a fun and delicious treat for kids. Great for people who live up north with lots of snow. I love to make it with my little brothers! Do not let the syrup burn.
Recipe by tessia
Prep Time: 10 mins
Cook Time: 10 mins
Additional Time: 5 mins
Total Time: 25 mins
Ingredients
1 gallon clean fresh snow
2 cups real maple syrup
15 wooden pop sticks
Directions
Pack clean, fresh snow into a large bowl or baking dish. Smooth the top and place in the freezer.
Pour maple syrup into a large saucepan; bring to a boil. Cook and stir with a wooden spoon over medium-low heat until a small amount of syrup dropped into cold water forms a firm ball. A candy thermometer inserted into the syrup should read between 235 and 245 degrees F (112 to 118 degrees C).
Remove snow from the freezer and set on the counter. Pour about 2 tablespoons syrup per piece over snow in thin lines about 5 inches long. Let syrup strips cool and firm up for 3 to 5 seconds. Pull candy strips out of snow, then wind into a lollipop around the end of a wooden pop stick. Eat while still a little warm.
Thanks
💗💗💗
Thank you so much
ادعوكِ لدين الله الإسلام
@@Sarah-mo4imla religion de Dieu c'est ceux qui lisent la bible et la pratique: la bible a été écrit et terminé des centaines d'années avant le coran 🤷🏾♀️
1. Maple syrup needs to be boiled at a specific temperature
2. Compact the ice/clean snow in the container
3. You need to wait 15 to 30 secs. ( More if necessary) so the Liquide maple syrup can solidify enough to be picked up.
As a fellow Canadian. You need to boil the syrup to reduces the quantity of water. Then immediately pour the small amount on the ice/snow. ( Recommending snow) wait a little then roll the popsicle stick on the syrup. Hope this help!
Yeah it works I tried it
I was on my way to make this comment! Fellow Canadians and our Maple syrup lovee
Thank you !
Actually you need to use maple taffy and boil it and then you can put in on the snow and add your popsicles sticks I promise you it’s heaven
Fact
The key word was “hot” maple syrup. As everyone has pointed out, it had been boiled.
But all the Canadians are saying boil longer?
also not in a room temp room, outside in the frigid cold
@@kartos. No... I've done this inside and it works fine. We heated the syrup on the stove then we put the hot maple syrup in a baking pan of packed snow.
Other than going outside to get the snow everything was done in our room temperature kitchen.
M
Maple syrup is made by boiling and reducing the collected sap from trees. It doesn't have to be hot, but it has to have a low enough water content.
THAT SNOW LOOKS SOO GOOD
🤤I know
IKR
what you want to make is called: "tire d'érable" it's made with the same ingredients as maple syrup but less liquid. you have to heat and condense the maple syrup in a saucepan 2-3 times then (the 3rd time) you pour it over the snow❤❤❤
Mhm, that’s what we called it at school. They also referred to it as maple taffy weirdly, but it checks out.
She literally said "all they did was pour HOT maple syrup over snow" 😂
🤦🏻♀️
It works when done properly, it's one of my fav treats in the winter
To make a snow cone lol
@SarahHackbarth not a snow cone but like a maple taffy type candy
And then proceeded to pour cold/room temp maple over ice and say it didn’t work 🤣🤣🤣
You have to boil maple syrup at least for 20 mins n let it cool down. N then pour it on snow.
Can confirm. I'm from canadia
@Jon zebra until it’s cool
Yes reduce water content,,then use it cool,,not warm.😁
@@golgoth7600 canadia?
Bruh don’t eat raw honey with cornstarch, extremely unhealthy and gross
You should try putting a lot of salt on the ice. That would help it ❤
You need to heat the Maple syrup up to a certain temperature then u pet it on the snow without the plastic wrap on top it immediately should start to cool cause of the snow. It's called sugar on snow. Look up a recipe for it and boy is it taste like taffy .😊
Canadian here, the maple syrup is boiling when we pour it and therefore MUCH more concentrated
Thanks for saving the day
I live in Canada this is fax
Exactly
Thank you
It needs to boil for a while too. Like half of it has to evaporate before it can become taffy
The syrup has to be boiled to the “soft ball” state on a candy thermometer
ua-cam.com/video/T4RkJgIR6eU/v-deo.html
Hkn
its even sadder because she mentioned "hot maple syrup"
•0•
Haha I was just coming to say this. Not hot maple syrup!
It’s true. In Quebec (really anywhere in Canada) you can go outside make a hole in the snow, pour maple syrup in it and place the popsicle stick in the middle. It does have to be done right and it has to be cold. 🇨🇦
The syrup has to be boiled to the soft ball stage. Otherwise, it remains a liquid.
There is a big difference between the temperature in canada and the shaved ice you make at home. Ice can have a temperature of around 0°c but it can even reach -50°c in canada during winters.
As a Canadian who's done this: You need to boil the maple syrup to get more water out of it, then you can pour it on snow and let it solidify. Alternatively you can boil the maple syrup and whisk it to turn it into maple butter which is a really tasty spread for toast :)
Mapple butter is a pain in the ass to actually succed doing tho
You guys are serious about maple syrup up there lol
Maple butter actually sounds delicious for my toast
IT work better outside ( Quebec )
Because the air is cold so IT increase the shock ( i think im getting better in english
" im french " )
@@tonyveg7960 no
The syrup needs to be boiled or heated up to a certain temperature if you want it to be like the ones here. (I’m in Canada). A candy thermometer would certainly help! :)
Ah yes, that and more snow yes?
@@AlexRoseLebreton what
@@AlexRoseLebreton huh
@@AlexRoseLebreton yes, I believe so! Packing the snow/ice to be level would be good too!
I’m precisely in Quebec and we do this stuff all the time
Pure maple sugar will not freeze unless the temp is super low. A household freezer is not cold enough. We store our pure maple syrup in the freezer to keep it fresh. It only ever just gets thick.
In the winter, here in Illinois, when it is frigid outside, we pour syrup onto the snow and eat it like candy. 😋
It’s the granular size of your frozen water or snow. I live in VT so this always works for us. Freezing water is not snow, you need snow cone granules or real snow.
It's called trampete.....reduce syrup until the viscosity doubles. This brings back so many memories:)
WTF !? NO ONE SAYS TRAMPETE . ITS EITHER " Tire d'érable" or male taffy
Hmm… yeah never heard of that term. In Quebec, it’s also commonly call “tire a neigh” which translates to ‘Snow Taffy’ 😋
Nah it’s Sugar on snow
It’s tire a l’érable my dude. Une trampette is a small trampoline lmao
Lol it's called tire d'érable. Born and raised in Quebec and never have I heard the term trampette
As a Canadian, You have to boil the maple syrup to 240-250 degrees. After that you have to put the maple syrup outside with the snow where it is still cold, if you bring it inside the room temperature will take over the snow & the maple syrup
Thanks for giving the temp. it needs to be
This is how we do it
You could also probably do it in a deep freezer that’s filled with a fuck ton of shaved ice if you don’t live in snowy and cold areas… those things get cold as hell
@@B00GH0STIE agreed 👍
Right, same temp for making candy. Its what you need to crystalize the sugars.
Girl they don’t just make “hot maple syrup” for the fun of it, they cook it to get rid of the moisture to make it thicker, so it’ll actually solidify.
the maple syrup is boiled to a certain temperature so that it hardens when it’s on the snow
I’m from Canada and we do this every year, you have to boil the maple syrup first. Doing that gets right if some of the water content in the syrup so it can thicken and freeze.
i’m from canada and i don’t do this lol 😂 cool tho!
@@hahahahaahah you have to try it if you are from canada its so good!😋
@@blueberrymuffin9178 okk!! i’ll try it!
I’m from Canada too!
I'm not from Canada
I'm from Quebec (the French region of Canada where this is traditional), and it's called maple taffy ("tire d'érable"). It's actually a reduction of mapple syrup, meaning it's boiled to evaporate a portion of the water in order to obtain a thicker, more concentrated liquid. If you kept reducing the syrup past the stage of taffy, you could end-up with maple butter, which is an amazing spread for your morning toasts, and even more boiling will leave you with hard maple candy! Maple syrup itself is simply a reduction of maple water (the sap from the tree). So maple taffy stands in the middle of the continuum between maple water and candy!
ua-cam.com/video/LzakU50wIyA/v-deo.html
Thank god you had to specify what Quebec was… couldn’t for the life of me figure it out. Twat
@@thatguycarmine1 If you were as wise as you are knowledgeable, you would not presume of the average American's geography mastery. The lady in the video could not even be bothered to research maple taffy online to find out why her attempts were unsuccessful. Don't blame me for giving visibility to my people when one of our most iconic delicacies is being attempted and ruined on this channel. Bonne journée à vous, Monsieur!
@@princevesperal Typical Quebecer, such hubris amongst the rest of the country.
@@thatguycarmine1 I'm pretty sure almost all Canadians knows usamerican are just non-educated on geography.
Or maybe you're just jalous because you share the same culture as them and it pisses you off somehow. So you are trying to rationalize this by attacking people that live differently in the same country.
Typically, like a usamerican would do.
The maple syrup used to make the maple candy, is boiled for a lot longer so it becomes thicker. Pouring regular maple syrup on snow won’t work, it needs to be much thicker
This was my favorite thing to do with fresh show, also no plastic wrap. It goes straight on the snow once you get it to the right temperature
"And they put hot syrup"
Puts straight out of the container*
"Idk why it didn't work 😩"
Right like come on 😭
Right
U can heat it up while it’s in the container
Emphasis on hot
@@hannahhowland3203it needs to be at boiling temperatures, like it would melt the container if it was hot enough.
Quebecer at the rescue here, there's a few reasons why this maple taffy recipes just cannot work:
1) You never, EVER add anything to the the maple syrup; the consistency changes a lot and doesn't act the same
2) The most important point here: you can't just heat it a little bit, you need to boil it! This is extremely important, every recipe made with maple syrup is about chemistry and how the particles decide to arrange themselves - that's why we can make maple butter and crystalized maple syrup.
3) Related to the second point: since you boil the maple syrup, it will go over 100°C and so you should never put plastic over the snow or it will definitely melt.
4) You can't really put your boiling maple syrup in a bottle and expect it to be like a soft texture after you let it cool. The more solid viscosity comes from the "shock" of the different temperatures, that's why we pour it over snow. That being said, you won't be able to squeeze the syrup out of the bottle because it will be rock solid.
I hope I didn't come off as rude or anything, English isn't my first language. I really just wanted to analyze why it didn't work and guide anyone who finds this comment and wants to do maple taffy on what to do or not do :)
THANK YOU
As a fellow Quebecer, that was painful to watch
Québec LESS GO
I’m Nova Scotia
I like this a lot. I couldn't watch this because it was so painful as a Québécois, Fun fact: Quebec produces the most maple syrup in the world with 6.5 million gallons of maple syrup!
J'ai appeler la police quand je l'ai vu ajouter du criss de sirop de mais dedans 😤
This is true I live in Canada once I went to a place where they did this.But they put it over ice and it’s not hot maple syrup. It’s warm maple syrup, and it only works in very cold places.
This is so motivating!
“All they did was pour HOT maple syrup”
And she pours normal syrup
it gotta be hot it wont work without.
this is coming from an experienced candian
@@goombamoomba9928 yeah Ik how it work that’s why I commented
Well i think because if u dont know yet and think normally then you'd thought that the hot syrup would melt the ice 😅 though im not sure what is the minimum temperature for it to work but well that's what i thought when i find this comment
@@goombamoomba9928 how can you be an experienced canadian
@@N08R76H by being an experienced Canadian
I'm a Canadian and this is my favorite winter treat, also you need to boil the maple syrup so it gets thicker
I was going to say, eh - you boil it then pour it on snow and could do the popsicle stick trick
It also needs to be really pure maple syrup. Didn’t see which brand she was using, but the plastic jug doesn’t bode well.
I live in Canada and we do it all the time you have to cook the syrup and then you have to go really quick and put it on the snow
Canadian here- it works. It just needs to be a specific temperature. Fresh out of the barrel lol. You just unlocked memories thank you 😊
You have to admire her ambition to recreate this. Honestly, you have my Praise
yeah, I'd LOVE to try this.
Maple syrup has a much lower freezing point than water. Your freezer may not be able to reach the required temperature. The chemical principle is called freezing point depression. That's how antifreeze works as well.
😊p😊
No, as a canadian that’s not her mistake. She didn’t boil the maple syrup to make it concentrated.
As a Canadian who does this everyday in the winter you need to make sure you snow is compact and wait for 5 minutes before you pick it up
"I'm so late on this frozen honey trend"
Her:pulls out Mapple syrup
as a french canadian who's done this ever since I was a child, I know all there is to know about tire (the French name for it - tire d'érable).
the key is to do it in February. it's at this time of year we get the coldest days.
you boil the maple syrup for as long as you can, trying to get as much water out of it as possible. then ladle it into fresh, clean snow. don't forget to make a trough in the snow for it to sit in.
after a few minutes, it gets tacky. at this point you can roll it up using a popsicle stick and eat it!
it has a taffy/molasses texture and as kids we used to get super sticky from the maple water. the trick to keeping it stiff is to stick it in a snow bank every now and then.
OMG MERCI. LES AMÉRICAINS SAVENT PAS LE TRUC. 😂😭
@@maudegingras9238 OUAIS PIS LA QUAND ON EXPLIQUE ILS COMPRENNENT ENCORE PAS, C'EST PAS L'ASTROPHYSIQUE
😄
Yep, true story
Did you freeze it upside down because you’re supposed to freeze it upside down
Dude, the syrup is boiled beforehand to a special temperature to make this " tire d'érable".
Ok
Thank you! That's what i was yelling the whole time in my head!😅
Vive le qeubec esti
@JOEVIANNE BREANA C. NINGAL i I 7u77 I 87i86 I 8io up I 8687
@@daphneem.7127 me too!!!
I have made it like once or twice and the way that it works for me is that when you’re boiling it you want to see the maple syrup bubbling and then immediately put it in frozen water after with ice that’s how I did it
Yup, when I was in elementary school, we would have maple syrup days, and they would set up these tables full of ice and snow with maple syrup on popsicle sticks. Nostalgia.
I’m from Canada and I do this every year. Make sure you work fast and that your maple syrup is hot enough! 🇨🇦
We did this every year from grade 1-6 when I was in school! #BeingCanadianIsGreat
I love to do this every year it's always good 👍😊👍😊👍😊
Also the maple syrup in the us tends to have a higher water content so it’s better to reduce it over heat.
🧢
@@Screech911 My school too!😂
As a Canadian you have to boil the maple syrup on the stove until it cristalizes when you drop it in a cup of water it makes what we call mapple taffy
I'm impressed by your syrup ways Canada!
Do you know how to make butter tarts? (I lived in Canada as a little girl & they were my favorites yum) thanks in advance if you do 😋❣️
Pennsylvania Dutch call it Spotza
Oooohhhh!
@@jinimurray4090 I'll ask my grandmother for her recipe but no promises
I learned this up in Vermont, you have to boil the syrup until it's thick enough to "sheet" across a fork meaning when it starts sticking between the tines instead of just running off the ends. I hope that makes sense.
Then you can pour it over packed snow and it'll become like taffy
you have to boil the syrup! you can test it in a glass of cold water. when it solidifies it's the right temp! it works in the microwave in small batches too just make sure you let it cool a bit so it doesn't melt the snow
Love this every year. It's always brings back child hood memories.
🤬🤬🤬🤬🤬😡
As a Canadian, this left me in physical pain.
Same.
same.
same
Oh yeah
Sameeee
The fructose level found in unadulterated honey or Canadian maple syrup are key to obtaining a frozen version of the liquid. The carbohydrate profile of US maple syrup may differ from its Canadian counterpart and may have been diluted with water. Regular corn syrup contains mostly glucose, when it is mixed (proportions used?) with diluted maple syrup its the freezing point is lowered.
Processed maple syrup has stabilisers so it doesn't crystalise on the shelf, if your maple syrup has crusty bits around the spout after using it it's the kind that will freeze the way you want it to for this
As a Canadian i dont even know how to do this- but i like to make msple syrup with my grampy
Grampy is such a cute name for grandpa 🥹💜
Its taffy not syrup
@@Kony-2012that’s what we call my great grandpa
@@MyzzieTheWitchit is syrup maple syrup which is quite obvious bc it’s canada😊
I'm not Canadian but I knew-
I’m Canadian and from experience I know you need to boil the maple syrup so it’s REALLY hot, then it will work.
It's because you're making a candy . It needs to rea h the right temperature to work
Ts because there is less water in the syrup because it was boiled so it gives a candy consistency
It's a delicacy called La Tire which is actually a candy, so you need a candy thermometer and bring it to a certain temperature 😊
Honey crystalizes at a higher temperature. That's why it works more easily.
As a Canadian from quebec who works at carnaval, the maple syrup has to be boiling at a specific degree before you pour it onto the snow!❤
La cabane a sucre! Je l’ai faite dans ma cour 👌
@@winkado moi aussi!
It is traditional to have it at the sugar shack tho, and much funner than making it at home in my opinion.
(For those who don't know, look it up. I'm not google)
Hey quebec city is the bestttt
@@creepynugget6641 me and my family love making it at home especially with my grandma!
In Vermont we love warm sugar on snow it’s the best that way
You Vermonters claimed maple syrup
With pickles!🥰
Not only is a specific temp necessary, but it has to be PURE maple syrup.
As a Canadian you need to boil the maple syrup so it has a less runny consistency
"All they did was pour HOT maple syrup over the snow... " proceeds to pour room temperature maple syrup on the snow/ice
To be fair she probably microwaved it
@@worms5893 i don't think so because it came out of the bottle
(\_/)
( . . )
/ >❤
She said “hot maple syrup“ Continues to put Luke warm syrup.
And it might not be real maple syrup
I will put I source of how I know why it matters below
ua-cam.com/video/h5CLO2n6OxQ/v-deo.html
Yes it is an old video
@@lunarlilysstories6699 Till this day we still do not know why it matter:(
She said what THEY did was put Hot Maple Syrup, not what she is doing or planning to do.
@@twit9129 i made this comment a month ago?
Frozen maple syrup only works when the actual outside temperature is below freezing. Remember, syrup is still water, so it will eventually freeze. When the surrounding temperature is below freezing. She is doing it in her kitchen.
I like how she mentioned the maple syrup being hot in her memory but she left it cold / room temperature
Another tip! As a Canadian I also know about how to do this, it's better doing it without the wrap, the maple syrup needs to be really nice and hot, so when it hits the snow/ice it'll work
It's less about the heat and more about the fact that the maple syrup loses a lot of water from the boil and becomes a lot thicker. (maple syrup vs maple taffy)
As a Canadian, I can say that we do this over normal ice but I’m like 95% sure you have to get it boiling before pouring on ice and waiting for it to cool down just enough before eating it.
Boil the pure maple syrup to soft boil stage 235-240 degrees. Then pure the hot syrup on clean snow and it will stop it from cooking. Then in seconds you have something like Taffy.
I am from Canada and what you have to do is you have to boil it to like 100 maybe 200°
I’ve only been in Canada for a few weeks by now and still learning things!! This something I need to try!
No
@@Japan_wgirl what-
Ah, I love sugar on snow! It does depend on the consistency and temperature of the maple syrup to get it right at times
Theres roo much moisture in maple syrup that you buy in the bottle. It has to be boiled down so the sugar content is higher so it stiffens quickly when it hits the snow.
The reason it wouldnt freeze is due to it being store bought syrup, which will most likely consist of purely corn syrup (which doesn’t freeze/harden) and maple flavouring. It’s pretty hard to find 100% pure maple syrup in a regular grocery store, since most of the bottles claiming so are not. Plus, the process of tapping any large amount of maple sap is pretty arduous, considering how short the harvest window is for the sap (process is greatly impacted by the weather/temp)
So until we manage to develop a system quicker than tapping, our lovely maple syrup market will continue to dwindle but the demand stays of course. So en lieu of said process, syrup substitutes are the goto for most companies because they dont want to outsource labour to small little tree farms, nor do they really care to wait for a (also not guaranteed) 5 week window PER YEAR. But most importantly, it’s because corn syrup is extremely cheap and easy to farm. So hurrah to monoculture and grazing land ? We have a bright future ahead.
I tried the frozen maple syrup when i visited Canada. They show me the way they make it and put it on the stick. The taste so good
You need to heat you the maple sirup to a certain temp to thicken it
I haven’t done it in a long time but if I remember correctly
You heat it up slowly on med-low heat ( you don’t want it to burn or crystallize)
To know it’s ready:
Put a drop of the maple syrup in a glass of room temperature water
- if it not ready it’ll dissolve on its own
- if it’s heated even, it’ll form a bead in the water
- you can also use a candy thermometer and look up the right temperature
Like tanghulu
ua-cam.com/video/LzakU50wIyA/v-deo.html
You.Burn.it.to.boil, honestly, just search it up.
I really don't wanna be one of those people but *syrup*
The right temperature is 235-240°F.
We used to make chocolate fudge but without the peanut butter. Pour it over the snow. It would harden, yum.
I recommend being outside while it’s cold, heating your syrup, and make sure to get 100% real maple syrup!
The temperature difference between that pleasantly warm looking kitchen and the sugarbush in Canada during February or March is preventing you from enjoying that taffy consistency. My people have a traditional treat, wild strawberries (yes they're totally different from supermarket strawberries, I'm talking about the tiny little berries not much bigger than the blueberries you get in the grocery store, which are also enormous compared to wild blueberries, but the flavour and texture of the wild ones are unbeatable, the ones sold in stores are gross in comparison) picked in the summer are dried and stored away over the winter. When the maple water flows, you take the dried berries out to the sugar camp and lay them out on pieces of birch bark on top of the snow. Then you slowly pour the warm maple syrup over the berries. It sort of rehydrates them, but instead of the water that came out of them, they become infused with the syrup. So good. Closest thing we had to candy.
seems so much better than regular candy tbh
Wow that sounds great
Also wild strawberries grow where I live and they're so good such flavor. Very strong and tasty.
That sounds better then any candy I’ve ever had!! Now that’s a treat from nature! 😊 I wish there were wild strawberries where I am..😭😭
Wild fruits are always better to me. They're not treated with all the crap the super market ones are.
That sounds so amazing
As a Canadian, I never thought I could’ve been this triggered by someone getting maple taffy wrong XD
Right!
We all learned how to do this at age 2
Have to use the expensive syrup that is thick .
FR I was not prepared for how much this would hurt me lmao
same 😂😂
That good good syrup! Not the cheap cornstarch trash
In Canada we do this every winter. You need to have very thick maple syrup, must boil it to a thick consistency
I’m Canadian and instead of using normal maple syrup we use evaporated maple syrup to have a thicker texture, it’s called « tire d’érable ». And it works better
So wonderful
حتا هناا 😭؟
خخخخخخخخخخخخخ يا دين أمي أنت ورانا ورانا يبو عمو؟
it literally failed
هلا وغلا فيكم جميعا اخواتي انا جديده من مصر وبقدم محتوى في القرية الريفية ونفسي تشجعوني وتجبر خاطري وجبر الخواطر على الله
Ayo your pfp legit scare the shit out of me
i eat this whenever i go to vermont (i live across the country but i have family there) and it’s soooo good. especially with REAL maple syrup, not the disgusting knockoff kind that you see a lot
Sorry to hear that 😄
I live in vt😁
@@tubzzlol9478 how's the weather there right now?
That just made of sugar sugar sugar
Omg
I’m Canadian and you need to boil the maple syrup A LOT so it gets way more concentrated than the can, you let water evaporate for like 40 min
You need to boil the maple syrup and keep testing drops in a clear glass of cold water. Once the drop falls to the bottom while staying cohesive in one drop without dissolving, then it's ready, and u can pour it over the snow to make toffee.
I am not Canadian but I am a candy maker and what I assume youre describing is maple taffy. In order to make maple taffy you have to heat the maple syrup until it reaches the soft ball stage which is around 235 degrees Fahrenheit. I hope this helps!
no in canada, we just boil some maple syrup and pour it on ice and then you twirl it on a wooden stick. as you’re twirling it, it cools down into a taffy like texture. i think the thing she did wrong is that the maple is neither concentrated enough nor boiling hot
This tells me all Canadians are natural born candy makers
Yeah iYeah Yeah I CAN’T P get A 😊. P. PoO
😊😊😊😊 😊poppp
@@Abbie2Remember wise words
Canadian here. It’s not maple syrup that we pour on snow, it’s maple toffee. Basically boil map’e syrup for a little so the water evaporates, then pour the boiling toffee on snow. You can buy the toffee premade here and cooled down its extremely sticky, but heated up it turns liquid. Basically it’s like caramel.
its maple syrup. we known a sugar bush. its very hot boiled down real maple syrup we use
You have to boil it to thicken it first. Maple water -> maple syrup -> maple taffy
You might be supposed to reduce the maple syrup first; just simmer it until it’s thickened (probably around 100 C or 212 F)
I love the canadians giving critical maple syrup advice xD
Okay but it is NECESSARY to educate the Americans that our candy thermometers are also not in Fahrenheit… they’re in Celsius normally!!! And not enough snow/not right climate. Usually these are done at winter festivals and skating rinks :)
@@AlexRoseLebreton and on the ski slopes, that's where I first tried it, we went on a skiing trip for a week with our high school from the UK and it was fantastic, we'd all done the same trip the year before to France and we all agreed that Canada was the best trip and definitely the most beautiful place out of the two, I'd love to go back to Canada again one day as it was the trip of a lifetime
Its just what we do eh we do love you maple syrup eh now how aboot we get some Tim's eh
I’m Canadian and I love doing this so here’s how to fix it Either try to reduce the water in it by putting it in a frying pan for about 5 minutes or get a higher grade maple syrup that says ‘Canadian made’ chances are it’s less water after that make sure you boil the maple syrup regardless of witch one you chose it has to be hot maple syrup not out of the pantry warm
Need to heat to around 240F for soft ball or it won't work no matter where you get the syrup from.
I love when Canadians act like they're the only place that makes maple syrup lol
I live in northern Michigan and I used to do this as a kid as well!!
@@ciara2517 it’s so good I haven’t had it in so long and I haven’t had the energy to make it
@@ciara2517 it’s so good I haven’t had it in so long and I haven’t had the energy to make it
My late husband was French canadian. Maple syrup need to boil to tick it up some like caramel. Then let cool it down them pour on snow.
It’s because of the water Contant, the moisture try boiling your maple syrup first, and then pour it onto the snow
My Italian grandma used to collect fresh snow in the winter and mix it with sweet coffe. It was amazing, one of my best childhood memories ❤
My nonna did this too!!
My mom used to freeze maple syrup into the snow when she was a kid too! In Montreal her and her family would also open a window and carve out a shelf in the snow to put drinks and beer into 😂 snows a pretty handy thing to have when you know how to use it!
Canadian here ! You need to heat unsalted butter and then add the maple syrup and then pour it on the ice!
You just have to boil the maple syrup down until reduced by half. Let cool a bit and pour over crushed fresh snow.
As a Canadian I am convinced every Canadian knows it has to be boiled
It’s called maple taffy it is really good
1) you need a glass cup of any kind
2) rub butter all around the inside or just on the top of the inside
3) pour your maple syrup into the glass
4) put in microwave for about 2 mins
Make sure you have some fresh clean snow before you do the steps.
5) put the snow into a plastic cup make sure you cover all around it with snow
6) pour the maple into the cup
7) grab you Woden popsicle stick and twist the maple around in the snow until it has harden
Hope you try this it is so yummy and sweet kinda like a sucker but better! :)
Or different names
Me: [screencaps recipe 3 times]
or in french de la "tire"
Idk if your canadian but i dont think thats the one thay are wanting to make
@@brandonblanchard9259 yes
It’s not just warm maple syrup, it has boiled and reduced for a while before you pour it over snow.
Hon as a Canadian here’s a tip✨ The syrup has to be at a certain temperature, you have to boil it. Also you need to use a piece of very frozen flat *ice* . Good luck🤞
Edit: This is the most likes I’ve ever gotten on a comment :o
That’s actually smart
@@Swift1e4l1fe yup! I’ve done it before and it worked!
I’m gonna try this one day and if I can get it to work this’ll be the best thing I’ve ever created
Ngl when i had it the last time they just grabed a damm microwave outside. LMAO
@@HumanB3ingg okay I know this has nothing to do with the video, but I like your profile pick. Axolotl’s for life