Vermont Fancy, Grade-A Light Amber Maple Syrup

Pure white snow

Sour Pickles



Scoop snow into large bowl or pan.

Drizzle hot maple syrup lightly over snow.

Use forks to eat the sticky top layer. 

Follow with a bite of sour pickle or your favorite donut.

Use Fancy Grade or Grade A medium amber syrup, about 1/4 c. per person

Clean snow or clean crushed or shaved ice

Sour pickles

Raised doughnuts (plain)

Shallow pans or dishes

Forks or spoons

Heavy cooking pot, stirring spoon

A little butter


The dishes of "snow" may be prepared ahead of time. Pie plates, plastic coated containers of large pans may be used. The dishes may be filled and packed firmly and put into a freezer. If the weather is cold the dishes can be packed into a cardboard box and kept outdoors until needed. If you are having this treat in the sugarbush, the maple syrup may be poured directly onto a packed snow bank. The snow is not eaten. It merely serves to cool the maple syrup. Crushed ice may be used in the summer.


Put the amount of maple syrup desired in a heavy pot. Boil slowly to approximately 232 degrees Fahrenheit. A candy thermometer is helpful. A little butter onto the rim of the pot will help to prevent it from boiling over. Test for readiness by dropping small amounts onto a pan of snow or ice. The syrup should stay on top of the surface. When the maple syrup is ready, put some in a heat proof pitcher and drizzle it over the prepared snow, moving quickly to different areas of the dish. Use a fork and lift the chewy delicacy from the snow. It can be wound around the fork like spaghetti. Bites of pickle and doughnuts are eaten between bites of sugar-on-snow to complete the special treat. The combination sounds strange, but many folks feel the pickle and doughnut "bring out" the maple flavor.

Dori Ross