This treat is made by pouring boiled maple syrup over crushed ice and rolling it around a stick. A traditional treat from Canada’s wintertime maple syrup harvest celebrations, the syrup sets on the ice with a soft, chewy texture.
In a pot over medium heat, boil the maple syrup with a pinch of salt for 20 minutes, dropping 1 spoonful into cold water to check for the soft-ball stage.
Spread the crushed ice in a thick layer on a wide tray.
Pour the hot syrup over the ice in thin ribbons; it will begin to harden within a few seconds.
Lift the ribbons of partially set syrup by rolling them around a stick, then let them harden on the ice for another 60 minutes.
While boiling the syrup, drop 1 spoonful into cold water and check for the soft-ball stage; if you pour it before it reaches the right consistency, it will not set on the ice. Finely crushed ice spread in a thick layer helps the syrup spread evenly.
Şurubu 20 dakika kaynattıktan sonra hâlâ yumuşak top testini geçemedi, 5 dakika daha kaynatmam gerekti. 60 dakikalık buzda bekletme ise tam istediğim çekilebilir dokuyu verdi.
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