For 20 years, this has been a Fike Farm Products sugar house favorite snack.
1 cup maple syrup
1 tablespoon butter
3 tablespoons water
3 quarts popped corn, cereal, nuts
Clean, brown paper bags (grocery size)
Boil syrup, butter and water until it reaches 234 to 240 degrees on a candy thermometer, or until it reaches the soft ball stage when a small amount is dipped into cold water. Pour over popped corn mixture in clean brown paper bag. Close bag and shake until mixture is well coated.
To get a crispier texture, place in a clean bag in the microwave oven. (You may have to trim off the top portion of the bag with scissors to make it fit. Fold it over to close.) Microwave for 1 to 2 minutes. Remove from microwave, break up clusters into small pieces, and place in airtight container.
Recipe adapted by Patty Fike Wonders from recipe by Malabar Farm State Park, Lucas, Ohio, "Ohio Maple Syrup Producers
Favorite Maple Recipes"
Sugar on Snow
Boil pure maple syrup to approximately 238 degrees or when it will form a soft ball in cold water. Allow to cool somewhat, and serve on packed snow or shaved ice. It can be picked off easily with a fork. Leftover syrup may be stirred until it crystallizes and used as a maple spread on bread and butter or toast.
Traditional recipe from maple syrup one-gallon jug
Sunday, March 25, 2001
