from quebec - pulled molasses taffy
This recipe is posted for play in Culinary Quest - Quebec. The recipe is from "Laura Secord Canadian Cookbook". A well loved book with many treasured recipes. 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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prep time
5 Min
cook time
20 Min
method
Stove Top
yield
10 - 12
Ingredients
- - 2 cups lightly packed brown sugar
- - 2 cups molasses
- - 1 tbsp butter
- - 2 tbsp vinegar
- - 1/2 cup water
- - 1/2 tsp baking soda
How To Make from quebec - pulled molasses taffy
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Step 1Butter a jelly roll pan thoroughly.
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Step 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.
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Step 3Continue boiling, without stirring, until a drop in cold water separates into threads (260 F on a candy thermometer).
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Step 4Stir in the baking soda.
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Step 5Pour the mixture into the buttered pan. With a metal spatula, fold over from edges until cool enough to handle.
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Step 6Butter your hands and quickly pull and fold the taffy back on itself.
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Step 7Do this until the color starts to lighten, then twist, continuing to pull as long as possible.
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Step 8Twist into lengths and cut into pieces. (If the taffy becomes too hard to pull, warm in the oven for a few minutes).
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Step 9Wrap the individual candy pieces in wax paper.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Candies
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Heirloom
Method:
Stove Top
Ingredient:
Sugar
Culture:
Canadian
Keyword:
#Quebec - Candies
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