About the Recipe
While most candy-making is sometimes difficult, snow candy couldn’t be easier.
8 cups snow or finely grated ice
1 cup pure maple syrup
1 tablespoon minced fresh ginger
½ teaspoon flaky sea salt (such as Maldon)
6 craft sticks
Step 1Pack snow or grated ice on a rimmed baking sheet. Press down to create an even layer, and place in freezer.
Step 2Combine maple syrup and ginger in a small saucepan over high. Bring mixture to a boil, stirring often, until a candy thermometer registers 240°F (soft ball stage), about 10 to 12 minutes. Remove from heat.
Step 3Place prepared baking sheet of snow from freezer to the counter. Pour hot syrup mixture into 6long strips over the snow. Quickly sprinkle a bit of salt over each syrup strip. Working quickly, use a craft stick to press gently on 1 end of each strip; roll slightly hardened maple candy mixture onto the stick, gently forming into a candy pop at the end of each stick.
Step 4Place finished candy pops on a sheet of parchment paper while you make the rest, and enjoy candy immediately.