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Title: Grandmother's Molasses Taffy
Categories: Candies, Canadian
Yield: 48 Pieces

1 c Molasses
1/2 c Granulated sugar
1/2 c Brown sugar
1/3 c Water
2 tb Butter
1/4 ts Baking soda
1 pn Salt

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 & brown
sugars, and water. Heat to boiling and stir to dissolve sugars. Let
mixture boil, without stirring, until syrup reaches the hard ball
stage (260?F/125?C) 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 colour. This can take from 5 to
15 minutes.

Stretch and twist taffy into a rope about 1" thick and cut into
pieces using buttered scissors. Wrap each piece in waxed paper.

Recipe FROM: A Taste of Quebec by Julian Armstrong

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