Thursday, October 20, 2011
TRADITIONAL ST. CATHERINE’S TAFFY
Every November 25th for St. Catherine’s Day, my daughter Julie’s school (Notre Dame des Ecoles in the Soo) would celebrate the day by making this taffy recipe and let the kids stretch the taffy, cut it and wrap it in waxed paper... to bring home as a treat. Sweet, easy, so good and so very addictive.
1 cup molasses
1 cup white sugar
1 cup brown sugar
1/2 cup corn syrup
1 tbsp. butter
1 tbsp. vinegar
1/2 cup water
1 tsp. baking soda
In saucepan, combine all ingredients except baking soda; stir well to combine.
Bring to a boil and cook until 260 degree F (hard ball formed in cold water - about 25 minutes).
Add baking soda and mix well. Pour into buttered dishes. When cool enough to handle, pull taffy until it turns a golden brown. Cut into pieces and wrap in waxed paper.
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