Submitted by justasmalltowngirl89 t3_zpa11o in vermont
Hey folks! Anyone care to recommend their favorite spot for sugar on snow in Central VT?
Comments
justasmalltowngirl89 OP t1_j0rs9jt wrote
I'm mostly optimistic about hitting things before the snow melts 😂
ARealVermontar t1_j0rtdye wrote
I doubt anyone serves it until maple sugaring season in the spring. When it's the right season I've heard good things about Morse Farm in Montpelier for all your maple needs.
If you want to make your own at home, someone posted the correct temperature at https://reddit.com/comments/yyu17n
vtmosaic t1_j0rthtu wrote
I'll ask around. Where are you in the state?
justasmalltowngirl89 OP t1_j0ru0sx wrote
Chelsea. Barre, Montpelier, Rutland, and Lebanon are all pretty regular travel spots for me.
andrews301xrd t1_j0rvu74 wrote
Heat syrup to 235, do not stir. Pour syrup over snow. Add pickles and donuts.
Deep_Significance496 t1_j0s00gd wrote
I’ve only seen sugar on snow during sugaring season, because (at least in my experience) the sap for sugaring is slightly edit: MORE boiled than maple syrup. You can make it yourself if you can’t find any off season : ) I have memories of a childhood friend having sugar on snow at her March birthday party and it was amazing-just her dad boiling and pouring.
thisoneisnotasbad t1_j0s6ij0 wrote
Not how it works. Sugar on snow syrup is boiled more than regular syrup every time, not less. That is the recipe.
Deep_Significance496 t1_j0s6rht wrote
Oops thank you! I just remembered it was a different temp than maple syrup from my childhood and had it wrong. Will correct above, but still not sure of any places that do this off-season.
chapek-nine t1_j0s70sp wrote
This. You can do it anytime, just have to drive off a little more water than is necessary for the syrup stage. Chilling the result makes a tasty taffy-like material that is 'sugar on snow'.
You probably won't find anyone making it for sale outside sugaring season, but you can do it yourself for guests whenever you want.
Or anytime your dentist needs a little extra work rebuilding your dental work /s.
pondusedtobeupthere t1_j0slmeu wrote
At home. Grew up understanding that you don’t boil it long inside as it will take off the wallpaper . Could have just been an issue at our kitchen at the farm.
Comprehensive-Sale79 t1_j0ss1sc wrote
I was obsessing about sugar on snow last March. Never did get around to getting any. I’ve lived in VT my whole life and have only had it the once— that was during a grade school field trip and my recollections of it is super hazy.
WhatTheCluck802 t1_j0stucy wrote
Bragg Farm in East Montpelier
WhatTheCluck802 t1_j0su4wt wrote
I love maple syrup. I love snow. I love pickles.
I cannot stand sugar on snow however. That consistency is blecch and with a pickle?! That’s a no from me, dawg.
Confused_Fangirl t1_j0sxs2c wrote
Pickles? I’ve never heard this before.
pointedflowers t1_j0t6bho wrote
Also if you stir the leftover a lot as it cools you make perfect maple cream!
Outrageous-Outside61 t1_j0u0w0e wrote
Just grab some syrup from Calvin (Johnson’s right on 110) next time you are going through Chelsea, heat the syrup up and pour over some snow, I like to stir to syrup on a stick so you end up with a toffee on a stick basically. Haha
Fantastic_Painter_15 t1_j0u991k wrote
Yeah my backyard
Internal-Fudge8578 t1_j0uhg8v wrote
It’s more of a March thing, you’ll see signs on the road once the season rolls around.
vtmosaic t1_j0rre6d wrote
Don't you have to wait till the sap's running? Or are you planning ahead? (Sorry, I don't know where; just being a curious smart ass.)