Sugar and Snow

Preparation info

  • Difficulty


  • Makes

    1½ cups

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

This dessert, created in honor of the maple syrup season, is based on a local Vermont treat in which hot maple syrup is poured onto fresh Vermont snow and eaten immediately. For those who have not had that pleasure, try this dessert.

Serve with Hazelnut Shortbread.


  • 1 cup sugar
  • ¼ cup plus 1 tablespoon water
  • ¾ cup pure maple syrup
  • ounces sweet butter
  • 6 scoops vanilla ice cream


Combine the sugar and ¼ cup of water in a heavy-bottomed saucepot. Dissolve the sugar over low heat. Increase the heat to high and cook the sugar until it is a golden-amber color. Slowly and very carefully stir in the maple syrup. Be cautious, as it will bubble when it is first added.

Stir in the butter and the remaining 1 tablespoon water.

Keep the sauce warm until ready to use or refrigerate it and reheat it in a double boiler.

To serve

Scoop the vanilla ice cream into bowls and pour the warm maple sauce over the ice cream.