Tire Saint-Catherine À L’Erable

1. 1

   Combine all ingredients except for the baking soda into a large pot (approximately 3 liters).

2. 2

   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 255u00b0F (125u00b0C).

3. 3

   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.

4. 4

   Allow mixture cool for a few minutes. On occasion fold the poured mixture onto itself using greased utensils.

5. 5

   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.

6. 6

   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.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.