Mrs Bickford enjoyed telling us stories of when she would make sugar on snow as a child, going out to dig fresh snow just for the purpose. Things were much the same here, save for the fact that in this day of health and safety no doubt it was hygienically manufactured crushed ice... we still called it snow tho'.
So, what's the big deal? Well, it was quite a nice thing actually. The hot syrup quickly cools and turns the 'snow' into a sweet slush while it solidifies into something resembling toffee (or taffy as the Americans might refer to it). The key, we were told, is to work the syrup with your trusty little wooden fork so that it becomes a smooth and chewy treat, instead of something like an industrial strength glue that could easily wrench out all your teeth in one fell swoop!
The other part of this tradition is to have a small heap of sour pickles on the side to 'refresh your palate' after all the sugary stickiness... it kinda works nicely, tho Adam didn't venture into the sour side of things.
Looking out across the UVM Ag. Engineering parking lot, Mt Mansfield and Camels Hump on the distant horizon
Same parking lot and the landmark UVM water tower
1 comment:
Hi,
The info about the whale tails is
very interesting, we always used
to think we were nearly back to
the Brown House when we saw these.
Also found very interesting the
Sugar on Snow tasting - perhaps
we can do this on our next visit.
Speak to you before you go to
Quebec.
Luv Mum and Dad
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