Sugar on snow

Sugar On Snow

This delicacy has been a traditional spring-time favorite at sugar houses and sugar camps for over 200 years. In some areas of the maple region, it is also known as “leather aprons” or “leather britches,” due to its chewy, leathery consistency. Here in New England we know it as sugar-on-snow. A real New England Sugar Eat can easily be prepared at home.


Maple Syrup, Pan of snow, Sour pickles, Saltines or plain doughnuts

Heat maple syrup to 22 to 28 degrees F. above the boiling point of water. Usually heating to about 234 degrees will do the job. A higher heat will make a stiffer product. As soon as the syrup reaches the proper temperature, it is poured or drizzled immediately, without stirring, over packed snow or shaved ice. Because it cools so rapidly, the supersaturated solution does not have a chance to crystallize. It will form a thin glassy, chewy, taffy-like sheet over the snow. Twirl it up with a fork or a popsicle stick and enjoy! Traditionally it’s served with sour pickles to cut the sweetness, and saltines or plain doughnuts.