BBS:      TELESC.NET.BR
Assunto:  5/23 Taffy Day 2
De:       Ben Collver
Data:     Sat, 23 May 2026 09:38:00 -0400
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---------- Recipe via Meal-Master (tm) v8.05

      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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    Wherever you go, there you are!

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