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A classic Canadian winter treat made by simmering maple syrup until glossy and thick, then winding it into soft, chewy taffy on packed clean snow.
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KI-generiertes Bild
Reducing pure maple syrup concentrates its caramelized flavor and raises its temperature enough to create a pliable candy. Packed snow cools the syrup rapidly, giving it a soft, chewy texture instead of letting it spread into a brittle.
Maple taffy is best eaten immediately. Refrigerate any leftovers in a covered container for up to 3 days, separating pieces with parchment.
Do not reheat finished taffy; warm it gently in your hands if needed to soften it for rolling.
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