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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Tire a la Melasse de Grand-Mere
Quebec's sweet tooth is often satisfied by this old-fashioned candy made
from molasses and sugar. This recipe belongs to Marguerite Legault, a
member of Les Fermieres de Thuroso, a rural woman's group in the town on
the Ottawa River.
In a medium, heavy saucepan, combine molasses, granulated and brown
sugars and water. Heat to boiling and stir to dissolve sugars. Let mixture
boil, without stirring, until syrup reaches the hard ball stage
(260F/125C) on a candy thermometer. Remove from heat, stir in butter,
baking soda, and salt. Immediately pour onto a buttered marble slab or
baking sheet.
When cool enough to handle, butter hands and gather taffy into a ball.
Pull taffy between hands and continually stretch and fold again until
taffy turned lighter in color (this can take from 5 to 15 minutes.)
Stretch and twist taffy into a rope about 1 inch thick and cut into
pieces using buttered scissors. Wrap each piece in waxed paper.
MAKES: ABOUT 48 PIECES
SOURCE: _A Taste of Quebec_ by Julian Armstrong
Ingredients:
1 Cup(s) Molasses
1/2 Cup(s) Sugar, granulated
1/2 Cup(s) Brown sugar Water
2 Tablespoon(s) Raisins; or currants
1/4 Teaspoon(s) Sour milk; buttermilk |
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