Tire Saint-Catherine à L’Erable
A French-Canadian tradition that began when Saint Marguerite Bourgeoys made these sweet candies each year on Saint Catherine’s Day (November 25th) to attract young students to school. Later on, marriage-age girls would make taffy for eligible boys on that day. This taffy is made from molasses, maple syrup and sugar and can be a great deal of fun if children are involved.
- 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.