Boiled maple syrup poured over crushed ice and rolled onto a stick makes this treat, coming from Canada's traditional winter syrup-tapping festivals in the forest. Setting on the ice gives the syrup a soft, pullable texture.
Boil the maple syrup with a pinch of salt in a pan over medium heat for 20 minutes, until a spoonful dropped into cold water forms a soft ball.
Spread the crushed ice in a thick layer on a wide tray.
Pour the hot syrup over the ice in thin strips; it begins to firm up within seconds.
Roll the half-set strips of syrup onto a stick, then leave them on the ice to firm up further for 60 minutes.
While boiling the syrup, drop a spoonful into cold water to check for the soft-ball stage; pouring it before it reaches the right point means it will not set on the ice. Crushing the ice well and spreading it 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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