We realize pure maple candy is expensive to both produce as well as ship around the country, but producing it is a Vermont tradition, and a tradition we're proud to help continue. In terms of melt-in-your-mouth texture, outstanding maple flavor, and shelf life, we believe our pure maple candy is top notch, and some of the best in Vermont! The new store staff is picking right where Chad left off, producing premium maple sugar candy. Under new ownership the current management learned from prior owner Chad Metayer who used 100% pure & natural Vermont maple syrup to produce maple sugar candy that we believe exceeded even the highest expectations. Several years ago we partnered with a specialty candy store in northern Vermont, MAPLE CITY CANDY.
#MAPLE CANDY PLUS#
Over the past twenty plus years PIECES OF VERMONT® has learned a lot about how pure maple candy is made and shipped, especially during hot summer months. Pure Maple Cream & Granulated Maple Sugar Handmade Maple Fudge, Maple Popcorn, and Maple Cotton Candy
Grade B Maple Syrup (aka Dark Color with Robust Taste) NHL hockey player Yanni Gourde ate maple taffy on snow out of the bowl of the Stanley Cup in his hometown of Saint-Narcisse-de-Beaurivage, Quebec, following the Tampa Bay Lightning's 2021 Stanley Cup championship win against the Montreal Canadiens, two days after his teammate and fellow Quebecer Mathieu Joseph ate poutine out of the Cup in Chambly, Quebec.Mother's Day, Dads, and Birthday Candy Gifts The syrup and taffy produced from a Manitoba maple are generally darker and have a mustier flavour than that made from sugar maples. Maple taffy is also made in the Canadian province of Manitoba using syrup from the Manitoba maple tree (also known as a box elder). The pickles and coffee serve to counter the intense sweetness of the candy. In New England, the practice is sometimes called a sugar on snow party, and the soft candy is traditionally served with donuts, sour dill pickles, and coffee. The practice in Quebec is conducted in a "cabane à sucre" (literally, "sugar cabin," the rustic, outdoor structure where maple sap is boiled down to syrup and sugar) and the taffy is served with traditional Québécois dishes, including many savory ones that feature maple sugar as a glaze or flavoring element. Two children eating maple taffy in 1950s Quebec It is most often prepared and eaten alongside the making of maple syrup at a sugar shack, or cabane à sucre. As it is popularly eaten soft, it is usually served fresh. The higher a temperature one boils the initial syrup, the thicker the final result will be. Once sufficiently hardened, the candy can be picked up and eaten. If the syrup runs, rather than hardens, when it is poured on the snow, then it has not yet been boiled long enough to make the soft maple candy. This liquid is then poured in a molten state upon clean snow, whereupon the cold causes it to rapidly thicken. The thick liquid may be kept hot over a very low flame or in a pan of hot water, but should not be stirred as it will form grainy crystals. The candy is made by boiling maple syrup to about 112 ☌ (234 ☏). In these regions, it is poured onto the snow, then lifted either with a small wooden stick, such as a popsicle stick, or a metal dinner fork.
It is part of traditional culture in Quebec, Eastern Ontario, New Brunswick and northern New England. Maple taffy (sometimes maple toffee in English-speaking Canada, tire d'érable or tire sur la neige in French-speaking Canada also sugar on snow or candy on the snow or leather aprons in the United States) is a sugar candy made by boiling maple sap past the point where it would form maple syrup, but not so long that it becomes maple butter or maple sugar.
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