Recipes
From hotcakes to snow candy, recreate the delicious frontier foods from Laura Ingalls Wilder’s classic stories!
"Almanzo loved light, fluffy, buckwheat pancakes with plenty of molasses." – The Long Winter
Snow Candy
Always ask permission from an adult before you begin cooking. Never cook by yourself.
You will need:
1 Cup molasses
1 Cup brown sugar
Fresh, clean snow (or crushed ice)
Measuring cup
Large pot
Wooden spoon
Candy thermometer, or cup filled with cold water
Shallow pan, such as a cake pan
Clean towel
Boil the molasses and sugar together in the large pot until the mixture reaches the “hard crack” stage on a candy thermometer, or until a spoonful dropped into cold water forms a hard ball and cracks. Remove the syrup from the heat.
BE VERY CAREFUL. THE SYRUP IS EXTREMELY HOT AT THIS STAGE.
Scoop fresh, clean snow (or crushed ice) into the shallow pan. Dip up a spoonful of syrup and dribble it onto the snow in “circles, and curlicues, and squiggledy things” as Laura and Mary did. It will harden and become candy. Lift the candy off the snow and onto a clean towel to dry.
Recipe taken from The Little House Treasury by Carolyn Strom Collins and Christina Wyss Erikson.
