Maple Snow Candy
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Boil a 425ml can of grapefruit syrup until it hits 120 °C (248 °F). Pour small dollops on clean snow. Freeze pops of sugary, chewy goodness on wooden sticks. Adjust water if too hard. Cook longer if runny. Vegan, gluten-, and nut-free. Simple sweet treat from cold weather and syrup. Uses grapefruit. Quick cold candy.
Prep:
5 min
Cook:
12 min
Total:
17 min
Servings:
6 servings
#candy
#winter
#grapefruit
#vegan
#easy
Sticky syrup bubbles. Grapefruit zing instead of pure maple. Not the usual. Boil until thick, then crack it down on snow. Chewy, cold candy surprise. Summer fruit meets winter frost. No nuts. No dairy. Vegan win. Wooden sticks ready. Sweet bites that snap and stick on fingertips. All in fifteen. Forget fancy. Just heat, mix, drop. Quick test on snow for balance. Play with syrup thickness or cooking time. Texture is king here. Soft, chewy, not rock solid. Cold air helps. Wind a bit of twist in citrus tang. Simple fun for frosty days or kids naming colors in snow. Sticky fingers, happy smiles. Candy thermometer guides the way, but trust your eyes too. Hot syrup so thick you can barely hold the spoon. Then cold snow freezes it fast. Grip the stick, pull sweet gooey strands. Tradition with a twist; grapefruit puree instead of plain maple syrup. Makes candy less sweet, with a spark. Easy tweak, classic effect. Summer meets winter, citrus meets snow.
Ingredients
- One 425ml can of grapefruit syrup
- Ice-cold clean snow
- Wooden sticks
- 1 tablespoon water
About the ingredients
Use canned grapefruit syrup instead of pure maple for a citrus edge. The syrup should be about 425ml, roughly a standard can size. Adding a splash of water smooths out the syrup, especially if too thick at the start. Clean fresh snow is essential — contaminants can ruin candy flavor and texture. Wooden sticks are best for handheld servings, but popsicle sticks or slender spoons work if you prefer. Sugar content drives texture, so don’t substitute syrup easily with anything less viscous or less sugary. Keep thermometer handy to avoid burning or undercooking. Weather affects snow texture. Use compact snow for best candy pick-up. Can substitute fresh crushed ice but results vary. For more flavor pop, zest the syrup briefly before boiling, but strain out bits. This recipe avoids nuts, gluten, dairy, and eggs, perfect for sensitive diets, vegan or not.
Method
- Pour grapefruit syrup into a saucepan.
- Bring to boil on medium-high heat.
- Add 1 tablespoon water if too thick.
- Simmer about 12 minutes or until candy thermometer reads 120 °C (248 °F).
- Test consistency by dripping a small amount on snow.
- If too hard, add a splash more water and stir.
- If too runny, continue simmering briefly.
- Immediately spoon onto fresh clean snow in small blobs.
- Insert a wooden stick into each blob.
- Let cool to firm chewy candy.
- Serve promptly outdoors or keep chilled.
Cooking tips
Bring syrup and water to rolling boil in a saucepan. Stir gently but constantly to avoid scorching on bottom. Use candy thermometer to track temperature closely. Stop heating when 120°C is reached for firm chewy candy. If thermometer spikes above 125°C, candy becomes brittle and hard. If too soft, simmer a few extra minutes and retest. Remove from heat as soon as target temp hits. Spoon little dollops quickly onto clean snow before syrup cools and thickens. Work swiftly; syrup thickens and hardens fast on contact with snow and cold air. Insert sticks immediately while candy is still warm and soft. Let cool completely before picking candy off snow to avoid breaking. Very cold conditions aid rapid cooling and texture. If snow is melting or slushy, candy won’t form correctly.
Chef's notes
- 💡 Use a candy thermometer for precision, helps prevent burning. Too hot, candy hardens, too cool, it’s runny. Keep it between 120°C and 125°C. Consistency testing on snow crucial. Always have ice-cold clean snow ready. Thick syrup needs water to adjust texture. Don't skip that step. Wooden sticks ensure easy handling. Choose sturdy ones, not flimsy.
- 💡 Snow quality matters. Clean and compact is best. Sour snow or melting slush won't freeze candy right. Test small dollops on snow until perfect. Once syrup hits target temp, work quickly. Pour immediately on snow, then insert sticks. Cold air helps firm up faster. If syrup thickens too fast, keep water nearby.
- 💡 Can swap sticks for spoons if desired. Spoons hold soft candy better when not using sticks, but texture changes slightly. Experiment with consistency based on personal preference. If it hardens overly fast on contact, adjust syrup thickness with more water. Watch temp closely; too high, it's brittle.
- 💡 Zest the grapefruit briefly before boiling for added flavor. Strain zest out before spooning on snow. Easy way to amplify taste without altering the core method. This also prevents bitterness. For those who like tangy, it's a great twist. Try with other fruit syrups too. Use creativity.
- 💡 Syrup choice is vital. Switching types impacts candy texture. Don't replace grapefruit with low-sugar options, results vary. Original recipe is thick and sugary. Always prefer high viscosity syrups for best results. Adjust water based on syrup thickness. This recipe is allergen-friendly, keep that in mind.
Common questions
How do I store leftover candy?
Wrap tightly in parchment. Store in a cool place. Warm temps make it melt. Can keep refrigerated too. Avoid direct sunlight. Hard candy when thawed, not right texture. Best eaten quickly. Sticky treats form easily, but melt during heat.
What's the ideal syrup temp?
Aim for 120°C for chewiness. Go above this, it hardens too fast. Below that? Candy is runny, messy. Watch carefully. If runs, a few more mins simmering can help. But not too long, overcooking changes things.
Can I use fresh grapefruit juice instead?
Not recommended. Juice lacks thickness. Stick with the syrup for correct texture. Fresh flavors change candy taste. Wouldn't be same. Stick to structural components of syrup. Otherwise, result won’t be expected chewy candy.
What if I can't find clean snow?
Crushed ice can substitute. Results vary, won’t be same. Ice might dilute flavor. Keep texture in mind. Use best quality available. But if snow is an option, always choose that over ice.
