vendredi 20 novembre 2015

La Tire de Ste. Catherine

La Tire de Ste. Catherine


½ cup corn syrup
½ cup water
1 cup brown sugar
1 cup molasses
1 cup white sugar
1 tsp. baking soda
1 tbsp. butter
1 tbsp. vinegar


Grease a cookie sheet with plenty of butter.

Combine all the ingredients, except the baking soda, into a large heavy bottomed pot.

Bring the mixture to a boil and attach a candy thermometer to the side of the pot.

Continue to boil until the mixture reaches 250°F (for soft taffy), or 260°F (for hard taffy).

When the mixture has reached the desired temperature, remove the pot from the heat source and add the baking soda. Stir the mixture. The baking soda will react with the mixture and make it swell, this is why you don't want your pot to be too small.

When the baking soda is mixed in well, pour the mixture into the well buttered cookie sheet and let it cool enough to handle.

Butter your hands well and tear off a piece of the taffy. The piece can be as big or small as you want. A handful is a good amount to start with.

Begin pulling the taffy as follows: Pull the taffy out into a line. Fold the taffy in halve and then give it a twist. Pull it out into a line again. Continue doing this until the taffy turns golden. This part is a lot of fun for the kids to do!

When the taffy is golden in colour you can cut it into chunks and then wrap it in wax paper. Or you can simply eat it.