In a saucepan, bring about 500 ml (2 cups) maple
syrup to a boil. Simmer over medium heat until a candy thermometer reads 115°C (238°F), about 10 minutes. Remove from the heat. Using a metal spoon, drizzle a small amount of syrup on the snow (pack the snow down beforehand for better results) to check its consistency. If the taffy is too stiff, stir in a small amount of water. If it is too runny, continue cooking.
