Sugar-on Snow
<ul>[*]1-quart Pure Maple Syrup[*]1-tub of packed snow or well-crushed ice <ul>[*](size depends on number being served--can be as small as a quart for a few people, increase accordingly as more people come over!)[/list][*]1/2 teaspoon butter[/list]


Heat syrup and butter, watching pot; turn heat down if it threatens to boil over. When a candy thermometer reaches 234°, cool slightly and test by spooning a tablespoon of syrup over the 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 or ice packed in bowls.