Prep 10 mins
Cook 15 mins
This is a French Canadian treat that is made to celebrate "La Fete de la Ste-Catherine. This is a religious holiday. Catherine d'Alexandrie was tortured and executed in the year 307 for refusing to marry an Emperor who she was promised to because she claimed to be spiritualy married to Christ. I think every french Canadian child has heard this story and made this taffy in school at one time or another. It is a brown sugar and molasses taffy. Very tasty :) I have entered 30 for the servings portion of this recipe, but that is based on how big you cut the pieces.
- Place the molasses, corn syrup, brown sugar, white sugar, vinegar, cream of tartar and half the butter in a pot.
- Bring to a boil over low heat until the mixture registers 140° C (260° F).
- Stir for 5 to 10 minutes. The mixture has to reach the "ball" stage, meaning it's ready when you drop a little of it into a small bowl of cold water and it forms a ball.
- Mix in the baking soda.
- Pour into buttered dishes and let cool slightly until you can pick the taffy up without burning your hands.
- Butter your hands well and begin pulling: pull, fold in half, and repeat the process until the taffy is pale golden, and almost white. If it sticks to your hands, put a little more butter on them.
- Pull one last time and twist up tightly in small lengths. Cut into pieces with scissors.
- Place on a buttered plate or wrap in waxed paper.