A Year of Cookies Cookie Recipe 260 Taffy Treats

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Maple Syrup - one 540ml can. candy thermometer. deep cooking pot. 1 package of wooden Popsicle Sticks. 1 large tray or cookie sheet (deep enough to hold snow) Bring the desired amount of maple syrup (I use a whole can) to a boil, ensuring that it reaches 115 degrees celsius (238 degrees fahrenheit). Any lower and the Maple Taffy will be too.

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Instructions. Pour real maple syrup into a small pot over medium heat on the stovetop. (I recommend using a non-stick pot to waste less syrup.) Heat the maple syrup to the soft ball stage 240°F (116°C) using a candy thermometer. Whisk it occasionally (it will get bubbly) and watch it closely so it doesn't burn.

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Put saucepan on medium-high heat with a candy thermometer on the rim or its probe in the syrup. Bring to the boil. Keep the temperature between 237° and 240° F for about 20 minutes. Important: Never stir the syrup during and after cooking because it may cause the taffy to crystallize.

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Pour your syrup into a pot or saucepan and heat until boiling, over high medium or low high. Once boiling, the syrup will start to bubble and foam a lot. Using a candy thermometer to gauge the temperature, continue to boil, stirring often, the syrup until it reaches the "soft ball" stage (235-240 degrees Fahrenheit).

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Smooth the top and place in the freezer. Pour maple syrup into a large saucepan; bring to a boil. Cook and stir with a wooden spoon over medium-low heat until a small amount of syrup dropped into cold water forms a firm ball. A candy thermometer inserted into the syrup should read between 235 and 245 degrees F (112 to 118 degrees C).

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You have to heat the maple syrup until it reaches "soft ball" stage in the candymaking vernacular, or roughly 235°F. If you try to just spread maple syrup on snow, you will get a plate of sticky snow. Not undelicious, but not exactly candy. So with snow in the forecast yesterday, I set out to make my maple taffy dreams come true, armed with a.

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Ingredients. 1 1/2 cup unbleached all-purpose flour; 2/3 cup salted butter, softened; 1/2 cup maple butter, maple sugar, maple taffy, or maple syrup (preferably dark syrup for its robust flavour); 1/2 tsp pure vanilla essence; 1/4 cup milk; 1/3 cup maple nuggets; 3/4 cup pecans, toasted and coarsely chopped; Method. Pre-heat oven to 160° C (325° F). Put flour into an ovenproof dish and bake.

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Instructions for Maple Syrup Taffy. Place 1 cup of maple syrup into small heavy saucepan; clamp candy thermometer firmly on side. Bring to a boil; wearing heatproof gloves, stir constantly to avoid over flow, until 235F.

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Use a food processor to crush the ice as finely as possible. Fill a baking tray with clean, fresh ice or snow and smooth the top to flatten it. Heat the maple in a thick bottomed saucepan and stir continuously with a wooden spoon. The liquid will soon begin to boil. Once it reaches approx. 115°c it is ready to pour.

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For perfect taffy, it should read 115 °C (238 °F). At that precise temperature, remove the pan from the heat and make a test on the snow to check for consistency. If it is too hard, add a little water and stir to combine. If, instead, the taffy is too liquid, continue cooking. With a metal spoon, pour the boiling syrup over the snow.

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Method. Preheat oven to 180 °C (350 °F). Line a cookie sheet with parchment paper. Sift dry ingredients together and set aside. Using a mixer, cream maple taffy and butter. Add egg and vanilla, then beat another 2 minutes. Add dry ingredients and fold in with a spatula. Set aside.

A Year of Cookies Cookie Recipe 260 Taffy Treats

Place a 9 1/2- inch skewer or dowel, or an ice-pop stick, at one end; roll up taffy around skewer. Repeat with remaining syrup and snow. Eat immediately, or store, frozen in a single layer in an airtight container, up to 2 days. Made by pouring maple syrup over snow or finely crushed ice then rolled onto sticks makes this recipe as fun to make.

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Maple taffy. Molten syrup being poured on clean white snow to create the soft maple candy. Maple taffy (sometimes maple toffee in English-speaking Canada, tire d'érable or tire sur la neige in French-speaking Canada; also sugar on snow or candy on the snow or leather aprons in the United States) is a sugar candy made by boiling maple sap past.

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Directions. 1. Line a baking sheet with fresh snow or crushed ice. If you leave a baking sheet outside on a snowy day to collect the snow, that makes it even more authentic! 2. In a small saucepan, bring the 3 cups of maple syrup to a boil. Use a candy thermometer to track the heat.

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Boil all ingredients slowly, at a low boil for 5 minutes, stirring frequently. Fill several large shallow pans with fresh, clean snow. (9 X 13" or roasting pan works well) Drizzle liquid taffy mixture onto the snow. If it stays on the top and slightly hardens, it's ready.