Maple Sugar Snow Candy

First, you have pack a lasagna pan (or similarly shaped waterproof thing) with snow. Simmer Maple Syrup over low heat until it reaches candy temp (235-255 degrees). The hotter it is the harder the finished product will be, the lower the temp the more melty it will be. Use a candy thermometer to get exact readings. Be careful of the froth. I stir frequently and add a T or two of butter.
Then drizzle over the hot snow.