Heating the syrup to a higher temperature will evaporate more water, resulting in even more crystal formation in the cooled syrup, making it harder to bite. When you pour the supersaturated sugar into the snow, it cools quickly, forming some sugar crystals to give the maple candy a soft, semi-solid consistency. A super saturated solution forms, which holds more sugar molecules in the liquid than would be possible if you evaporated the water at room temperature. In this experiment, you heat maple syrup, evaporating even more water. As the days get warmer, microbes ferment some of the sugar in the syrup, making it darker and giving it a more robust taste. Syrup collected earlier in spring when it is cold tend to be light in color and have a mild flavor. Naturally, other organic compounds are also present in tree sap, giving syrup from different areas unique flavors. Following evaporation, the syrup that remains is mostly made up of a sugar called sucrose, but it also contains smaller amounts of glucose and fructose. Maple syrup is made from watery tree sap boiled to evaporate most of the moisture it contains when it’s first tapped from a tree. Pour wiggly candy lines into the snow to freeze them into shape.
Remove the maple syrup from the heat and carefully pour it into a heat-resistant container with a spout, like a Pyrex measuring cup. Boil the maple syrup in saucepan, stirring constantly until it reaches around 235-240 degrees F (soft ball stage.) (You can use crushed ice cubes if you don’t have snow.) Alternately, collect and pack down a few inches of fresh snow in a large, flat container, like a casserole dish.
Step 1: Go outside and scout out a spot with some clean snow several inches deep for making your candy. Only use pure maple syrup for the best results. Allow candy to cool completely before tasting. This experiment must be done with adult supervision.
SNOW MAPLE CANDY HOW TO
Here’s how to make the candy, along with some candy-making science, straight from the pages of my new book, “Outdoor Science Lab for Kids,” which you can order from your favorite book retailer by clicking here. Remember this homemade snow candy from Laura Ingalls Wilder’s classic “ Little House in the Big Woods?” You can make the same amazing maple treats using heat evaporation and quick cooling in the snow, or on crushed ice cubes. Maple Snow Candy from Outdoor Science Lab for Kids (Quarry Books 2016)
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