Tire Saint-Catherine à L’Erable
1 cup (235 ml) of molasses
1 cup (235 ml) of maple syrup
1 cup (235 ml) of white sugar
½ cup of (120 ml) of water
2 tablespoons (30 ml) of butter
2 teaspoons (10 ml) of baking soda
½ teaspoon (2.5 ml) of cream
Combine all ingredients except for the baking soda into a large pot (approximately 3 liters).
On high-heat bring the mixture to a boil. Attach a candy-thermometer to the side of the pot and boil until liquid temperature reaches 255°F (125°C).
Remove from heat then add baking soda. Mixture will expand while changing to a lighter tone of brown. Mix vigorously then pour into a greased cookie sheet.
Allow mixture cool for a few minutes. On occasion fold the poured mixture onto itself using greased utensils.
When safe to handle, butter hands then grab a fistful. Roll into a cylinder, stretch, fold onto itself, twist and repeat as necessary. If taffy becomes too hard to handle, toss in the microwave and reheat to soften.
Taffy will lighten in shade (golden brown) with the above process. When ready form to appropriate size then cut into smaller pieces using a knife or scissors.
Individually wrap in waxed paper so they do not stick to one another. This recipe makes between 100 and 150 pieces depending on size and consistency.