As somebody who grew up in Montreal, Quebec, a big part of my childhood was going to the sugar shack. My family owned a country house in the Laurentian’s, about an hour outside of the city, and every winter we would venture out to the maple trees to lay some maple syrup over snow and eat it. I guess this may seem strange to some, but it’s a VERY Canadian thing to do. Essentially, during the months of March and April, the cold temperatures at night and warmer temperatures during the day forces sap out of the trees. The sap is then boiled down to create what we all know and love: maple syrup. That maple syrup is then reduced even more to a thicker version of itself, which is then used to make taffy. This is no ordinary taffy. This taffy is heavenly. So heavenly, that I craved it for 20 years. But actually. To make the taffy, sugar shack staff pour the hot maple liquid over ice chips or snow. Once the snow/ice forces it to cool, it hardens into a thick, sticky like substance, perfect for devouring.