Fill a large tray with clean snow, or freshly crushed ice. We used a food processor to chop up ice very finely, and it worked great.
Warm up the condensed maple syrup until it is slightly runny but not too watery (~1 minute in the microwave if it is a full pint and has been in the fridge).
Carefully drizzle about 2 tablespoons worth of the syrup in an approximately 1 inch by 5 inch line across the snow/ice. Allow it to set for a minute or two.
When it appears set and slightly hardened, wrap the taffy around the stick by pressing the side oof one end of the stick gently into one end of the the taffy, and rolling it along itself until you get to the other end. Refer to this video for quick demonstration.
Notes
Note: our guests had brought a container of the ready-made maple taffy from their favorite sugar shack, but you could also try this recipe from Ricardo, who is the same renowned chef that we referred to for the other cabane à sucre dishes we made.