From Quebec - Pulled Molasses Taffy
This recipe brings back many fond memories of making this with ma mere and grandmere, when I was a young girl. They would laugh and tease me because my hair was the same color as the taffy.
This treat is usually made on November 25th, the feast day of St. Catherine, the patron saint of unmarried girls.
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- 2 cups lightly packed brown sugar
- 2 cups molasses
- 1 tbsp butter
- 2 tbsp vinegar
- 1/2 cup water
- 1/2 tsp baking soda
1Butter a jelly roll pan thoroughly.
2In a large pan add brown sugar, molasses, butter, vinegar and 1/2 cup of water. Bring to a boil, stirring until sugar is melted.
3Continue boiling, without stirring, until a drop in cold water separates into threads (260 F on a candy thermometer).
4Stir in the baking soda.
5Pour the mixture into the buttered pan. With a metal spatula, fold over from edges until cool enough to handle.
6Butter your hands and quickly pull and fold the taffy back on itself.
7Do this until the color starts to lighten, then twist, continuing to pull as long as possible.
8Twist into lengths and cut into pieces. (If the taffy becomes too hard to pull, warm in the oven for a few minutes).
9Wrap the individual candy pieces in wax paper.