To begin, pack clean snow into a shallow tray or baking dish, levelling the surface evenly. Place it outdoors or in the freezer until firm. Transition to preparing the maple syrup.

Pour the maple syrup into a heavy saucepan. Bring to a boil over medium to high heat, watching closely to avoid bubbling over. Continue to the soft ball stage.

Using a sugar thermometer, heat the syrup to 115°C. This is the soft ball stage and crucial for achieving chewy texture. Move quickly once the temperature is reached.

Drip a small amount of hot syrup onto snow. If it sets instantly into a pliable strip that can be rolled, it is ready. If it remains too runny, return the pot to heat briefly. Prepare for pouring.

Carefully drizzle the hot syrup in straight lines over the snow bed, each around 10 cm long. Work quickly to avoid premature hardening. Transition to rolling the taffy.

Press a wooden stick at one end of a syrup strip, then roll it gently across to lift and wrap the taffy. Repeat with remaining strips. Continue until all syrup is used.

Allow each rolled taffy to rest on the snow for a few seconds to firm further, creating chewy but stable sweets. Transition to serving.

Enjoy Maple Taffy while still warm and pliable. Traditionally eaten outdoors in the snow, but indoors works well with crushed ice. Presentation tip: Serve in a wooden tray for rustic charm.