When it comes to winter entertaining, baked and hearty desserts can often take center stage. After all, when bomb cyclones and polar vortices abound, of course it makes sense to round off a meal with some stick-to-your-ribs goodness that will keep guests warm all the way home. But instead of offering up a cake or a crumble or anything that requires you to roll out a pastry crust, consider taking a cue from our neighbors to the north for something a little different—try your hand at tire sur la neige. Literally translating to “taffy on snow,” this dessert made from maple syrup and snow originates in Quebec, a place that has maple syrup and snow in spades. Simply boil the maple syrup, pour it out into thin streams on packed snow, allow it to congeal briefly, then use Popsicle sticks to roll up warm dollops of chewy maple goodness.

For such a straightforward process, the result is surprisingly elegant. The syrup’s sugars caramelize just enough to intensify the maple flavors, and the combination of warm, chewy maple taffy and little flecks of residual snow is divine. And from an entertaining perspective, tire sur la neige is a godsend—it’s fast, easy, has only one main ingredient, and requires minimal advanced prep. Best of all, it puts your guests to work instead of you. Just hand out some Popsicle sticks and watch them become kids again.

There are really only two simple things you have to get right for tire sur la neige: the temperature of the maple syrup and making sure the snow you’re using is hard packed enough. The most difficult part will be explaining to your guests when you’ve run out!

Tire Sur la Neige

Ingredients:

1 quart maple syrup

Clean snow

Popsicle sticks, 1 per guest

Instructions:

Prepare the snow—the flatter, harder-packed surface, the better. A large roasting pan or even a flower box works well. Make it as hard as you can—it should almost feel like a block of ice. ​Side note: If you live in a big city like New York, getting clean snow can be a challenge. While here you are just using the snow to chill the taffy and not eating it, as in the case of “snow ice cream,” you should still exercise caution. Generally, the snow that falls several hours into a snowstorm is cleanest, as long it hasn’t been sitting on the ground too long. Use your best judgment. ​ Using a candy thermometer, boil the maple syrup until it reaches 238–240 degrees Fahrenheit. Carefully pour the syrup into thin 6-inch streams over the snow. Wait 5 seconds for the syrup to congeal. Roll up the syrup using a Popsicle stick.

Optional: If you’re a tire sur la neige pro and looking to elevate your maple taffy game a bit, consider sprinkling some complementary flavors on top. “I would not suggest adding something like a spice or vanilla to the boiling syrup, as it will burn at those temperatures,” says Ariel Schor, chef de cuisine of acclaimed Montreal restaurant Liverpool House. “Wait until you’ve poured the syrup out on the snow, then sprinkle something on top, like sesame seeds or crushed walnuts. Or even a few flakes of really good fleur de sel (sea salt).”