If your latitude is far enough to the north, it’s still maple sugaring time. The sap to make that delicious syrup is still flowing through the trees, and once the syrup is made, you can create all sorts of food with it, even a simple candy when it’s chilled.
You start with a trough of ice, as seen below….
Everyone has a wooden stick ready to go once they’re lined up. One of the Les Bucherons helpers moves quickly to pour a stream of liquid syrup down the ice trough….
It sits there all translucent and amber, but now you must wait just a few seconds for the chill of the ice and cold air to start to harden the syrup. Then you gently dab your stick into the ice and syrup, rolling it back and forth….
Dab, roll, dab, roll….
This is what my candy stick looked like; it needed to harden a bit more but I was like everyone else and started biting into it immediately. Yum!
This was one of the reasons that I really enjoyed Silver Skate; lots of simple but fun demonstrations, all for free, that made me appreciate the joys of being outdoors in the winter (despite my lack of properly insulated snow boots.)
Here’s a video from one of the Festival attendees that shows the whole thing….direct link to the video if you can’t see the embed box.
(Disclosure: I was a guest of Tourism Edmonton and Travel Alberta, but Silver Skate is an annual event that is free and open to anyone.)
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