Recipe: Chef J-C Poirier’s Maple taffy on snow

Chef J-C Poirier from St. Lawrence Restaurant in Vancouver joins Jennifer Palma for Cooking Together to show us how to make maple taffy on snow. It’s a Quebec-inspired classic that will send you to maple-studded woods,

Yield: 16 portions

Ingredients:

• 500ml (2 cups) high-quality medium-dark maple syrup
• Fresh, clean snow

Equipment:

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• 5-litre Saucepot
• kitchen thermometer
• wooden sticks (for serving)
• wooden spoon (keep one handy)

Instructions:

• Pour the maple syrup in a large 5-litre saucepot.

Over medium-high heat, bring the syrup to a boil.

• Tip: If the syrup begins to overflow, place a wooden spoon in the pot and leave it there throughout the process.
• Use a thermometer to measure the temperature. Tilt the pot at a 45-degree angle for accurate temperature reading. Boil the syrup until the thermometer reaches 115°C (240°F).
• Remove the pot from heat.
• Prepare a clean area with well-packed snow.
• Using a ladle, create lines of maple taffy on the snow and let them set for 15-20 seconds.
• Take wooden sticks and wrap the taffy around them.
• Enjoy!

Tip: Any leftover maple taffy can be frozen for future use. To reheat, add a few tablespoons of water and heat it up again to 115°C (240°F).