Sugar on Snow
1 quart Vermont maple syrup
1/2 teaspoon butter
Packed snow or well-crushed ice
Heat syrup and butter, watching pot. Turn down heat if it threatens to boil over. Test with candy thermometer till it reaches 234 degrees F. Remove from heat and cool slightly.
Test if syrup is ready, by spooning a tablespoon of syrup over snow. If the syrup sits on top of the snow, and clings to a fork like taffy, it's ready.
Pour in "ribbons" over snow packed in bowls.
Traditionally, Sugar on Snow is served with a sour pickle and plain doughnut. On a hot summer day, this will make you feel like you're in Vermont!