This is called maple "snow candy" in Vermont. It is an early Eastern Woodland Native American treat. After the syrup had been boiled to the proper consistency, it was drizzled onto the snow and left to harden.

1 1/2 teaspoons butter
1 cup maple syrup

Line a jellyroll pan with aluminum foil.

In a heavy saucepan, melt butter over medium-high heat. Add syrup and cook, stirring constantly, until 290 degrees F on a candy thermometer or until a few drops of syrup harden if placed in cold water. Place saucepan in a pan of cold water to stop cooking. Quickly pour hot syrup onto aluminum foil in jellyroll pan and allow to cool. Crack into bite-size pieces. Place cooled candy in an airtight container and store in a cool, dry place.

Makes about 1/3 pound.

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