Snow Toffee Recipes

Steps:

• In a small saucepan, bring the sugar and water to a simmer, over low heat, stirring until the sugar is dissolved.
• Stir the espresso powder into the hot syrup until dissolved. Whisk in the vanilla and condensed milk and chill before using.
• To serve, mound 2 cups of fresh clean snow or finely ground ice in each serving bowl. Drizzle with 1/4 cup coffee syrup and serve immediately.
• Cook's Note: Coffee syrup will keep, covered, in the refrigerator for 1 week.

Steps:

• Put the coffee, sugar and vanilla extract in a medium bowl and whisk until the sugar has completely dissolved. Pour the mixture into a 9-by-13-inch baking dish, cover with plastic wrap and freeze until completely solid, at least 6 hours and up to overnight.
• When ready to serve, use a metal fork to scrape the frozen coffee mixture into fine shavings. Scoop the shavings into small serving bowls or snow cone cups. Serve frozen.

Steps:

• Pack a large bowl or baking dish full of clean, fresh snow. Smooth the top of the snow flat, and place it in the freezer to stay cold while you cook the taffy.
• Pour the maple syrup into a large saucepan, bring it to a boil, and cook over medium-low heat, stirring with a wooden spoon, until a candy thermometer reads between 235 and 245 F (112 to 118 C), or a small amount of syrup dropped into cold water forms a firm ball.
• Pour about 2 tablespoons of syrup per piece over the snow in thin lines about 5 inches long. Let the syrup strips cool and become firm for 3 to 5 seconds. Pull the candy strips out of the snow, and then wind into a lollipop around the end of a wooden pop stick. Eat while still a little warm.

Steps:

• Pack a rimmed baking sheet with snow and place in freezer (or outside, if temperature is low enough). Meanwhile, bring syrup to a boil in a small saucepan with a candy thermometer clipped onto it; cook until thermometer registers 240 degrees. Carefully pour syrup into a liquid measuring cup and let cool about 5 minutes.
• Drizzle syrup in a few 6-inch lines across snow. Let set 25 to 30 seconds (they should be cool and firm, but not hard). Place a 9 1/2- inch skewer or dowel, or an ice-pop stick, at one end; roll up taffy around skewer. Repeat with remaining syrup and snow. Eat immediately, or store, frozen in a single layer in an airtight container, up to 2 days.

Steps:

• Pack clean fresh snow into 2 13x9 pans until dense and smooth on top.
• Keep snow or crushed ice outside or in freezer until ready to use.
• Add maple syrup & butter to saucepan.
• Boil uncovered on medium high heat until the syrup reaches 250 - 260 degrees.
• Do not stir.
• Remove from heat immediately and pour small strips of hot syrup on snow until pot is empty.
• A second person (wearing winter gloves) should roll each hot strip onto a popsicle stick or fork and leave on the snow to cool.
• Eat when cool.
• The syrup is extremely hot - it can cause severe burns.
• Store uneaten sticks on cookie sheets lined with waxed paper in the deep freeze.
• They will keep for several weeks.

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.