I sent a bit of laughter up north this week to my good friend, Ann Zuccardy, president and founder of the Vermont Shortbread Company. I just know Ann was telling everyone, "Have I got a story to tell you!"
You see, I've come to believe that to people who live in Vermont, us folk who live south of the border (the Massachusetts border, that is) are a bit daft when it comes to having fun in the cold. Sure, temperatures for us don't plunge below zero too often. And we do start stoking the wood burning stove while our northern neighbors are still running around in shorts.
But to dispel northern myth, Southern New Englanders do get our share of the white stuff. We do come out of hibernation during the winter. And we do like to (try) to make the best of cold weather, despite frozen fingers and frost-nipped ear lobes.
So I called Ann for some good 'ole Vermont advice when one of my wild and crazy ideas for winter fun went slightly awry.
After our snowshoe adventure (see Monday's post), my daughter wanted to make a recipe. She had made some sort of candy treat at a friend's house that involved pouring sugar into hot water. We tried it, but ended up with a dish of hot water with a big pile of sugar at the bottom. She insisted it tasted just right; I could feel my sugar levels exploding through the ceiling.
I then remembered that in Vermont they make candy by pouring maple syrup onto the snow. Supposedly this is a big deal; they plan whole festivals around it. So I started thinking: cold snow, some of that pure maple syrup in the cupboard --certainly we would have a tasty treat .
After heating up the syrup, I carried the hot liquid in my mitted hands out the front door and poured the molten mixture into the pure white snow. My son was positioned in the window with the digital camera, hoping to get a shot of the moment.
Something was not right.
"Mom, I didn't get the picture. I can't see the maple syrup," he cried from inside the house.
Juliette looked on. "Uh oh," she said. "Where did it go?"
You see, no one could see the syrup. Not Nico from the window. Not Juliette from the front porch. Not even me, who practically had my face planted in the spot where I had poured the syrup. Now all I saw was a big, brown crater of slush.
Apparently hot maple syrup melts -- rather quickly, I should add -- through snow. The sorry brown mess looked like -- well, you can use your imagine. But there was no cold, wet, wonderful maple sugar treat to enjoy for our homebound winterfest. Just a goopy hole that I'm sure attracted the curiousity of both wild and domestic critters alike later that evening.
So when Ann called me back to help analyze what had gone wrong, she did share a few maple syrup facts with me in between her hysterics:
- The maple syrup candy making usually takes place in Vermont during March.
- Though she is not an expert, she believes that candy on snow is made using the heavier sap that comes directly from the trees, not the thin, syrupy stuff that comes in a bottle marked "Made in Vermont."
- March is a lovely time to come north to visit and take part in "authentic" northern maple syrup activities.
- If you dribble just a bit of maple syrup on a piece of Vermont Shortbread, you can enjoy a sweet lovely winter treat.
If you'd like to learn all there is to know about Vermont maple syrup, visit the Vermont Maple Syrup website hosted by the the Vermont Maple Sugar Makers' Association and Vermont Maple Foundation. Here you'll find information about buying maple syrup, cooking with maple syrup, the famous "candy on snow", and maple syrup events. According to the website, "Vermont is the largest producer of pure maple syrup in the U.S. and was the first state to establish a maple law." These folks know their stuff, so check it out.
Although our maple syrup candy adventure was a mess, we did satisfy our desire for a sweet treat by making a fresh batch of warm sugar cookies -- the kind made from a box mix, of course.