Harvest: Sugar-on-Snow!
John Maniatty

One of the traditions of our sugaring season in Vermont are the Sugar-on-Snow parties that abound.

First, you prepare a meal.

Then throw it in your Modified Quebec Bread Oven to cook.

Pull it out.

Cut it up.

And head to desert!
Here's Wendy Mae, CEO of Wendy Mae's Simpler Living preparing the Sugar-on-Snow.

The traditional menu:
Vermont Maple Syrup
Raised Donuts
Dill Pickles

Wendy's heated the Maple Syrup to 232° and has let it cook for about an hour. This allows it to sugar down some more and get the right consistency for drizzling.

Drizzling the hot Maple Syrup over the snow. It begins to harden to a taffy like consistency almost immediately.

Twirling the Sugar-on-Snow onto a fork to eat.

Don't forget to dunk your donut in the hot Maple Syrup.

Everyone loves Sugar-on-Snow!

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