“One morning she boiled molasses and sugar together until they made a thick syrup, and Pa brought in two pans of clean, white snow from outdoors. Laura and Mary each had a pan, and Pa and Ma showed them how to pour the dark syrup in little streams on to the snow. They made circles, and curlicues, and squiggledy things, and these hardened at once and were candy.” – Laura Ingalls Wilder, Little House in the Big Woods
One of the exciting things I have been able to do in the short time I have been the new Marketing Director for the South Dakota Historical Society Press is to reintroduce myself to the novels of Laura Ingalls Wilder. The passage above is just one part of the story that has stuck with me as I grew up and moved on to reading adult accounts of life in the 1800s. The idea of snow candy —creating patterns out of maple syrup in the snow to make candy fascinated my young mind. In fact, I once sneaked a bottle of Aunt Jemima, or a similar brand, out into the mid-spring snow and ended up with a sticky puddle. Although I cannot remember why I decided I had to be secretive about my experiment, it was probably because I knew that my mother would tell me there was not enough snow or that it was too warm outside and I would have to wait until the next year. Luckily, I have a bit more patience now than I did then, and I look forward to researching recipes for snow candy in the coming months to repeat my experiment under better conditions. I will be sure to let you know how it goes.