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Sugar on snow way back when
Friday, March 9, 2012 - 10:02 am

In this picture, a group of men and women are gathered around a wooden collection barrel eating sugar-on-snow in 1895. Sugar-on-snow has been a north country tradition at sugar houses and sugar shacks for nearly two centuries. The best snow is the grainy stuff that the the old timers call sugar snow. It falls from the winter sky in late February and early March. This fresh snow is gathered and packed into bowls or pie tins. The maple used to make this confection is made by boiling the sap past the syrup stage to 234 degrees. It is then drizzled over the packed snow cooling rapidly, forming thin, glassy, chewy, taffy-like sheets on the snow. Photo from the Potsdam Public Museum Archives