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This is a traditional French Canadian pulled taffy - usually made for the feast day of St. Catherine (November 25th).


  • 1/2 cup molasses
  • 1/2 cup corn syrup
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/4 cup butter
  • 1 tbsp white vinegar
  • 1/4 tsp cream of tartar
  • 1/8 tsp baking soda


  • Place the molasses, corn syrup, brown sugar, white sugar, vinegar, cream of tartar and half the butter in a pot.
  • Bring to a boil over low heat until the mixture registers 260F. If you don't have a candy thermometer, don't panic. You'll just have to test it several times.
  • Stir for 5 to 10 minutes. The mixture has to reach the "ball" stage, meaning it's ready when you drop a little of it into a small bowl of cold water and it forms a ball.
  • Mix in the baking soda.
  • Pour into buttered dishes and let cool slightly until you can pick the taffy up without burning your hands.
  • Butter your hands well and begin pulling: pull, fold in half, and repeat the process until the taffy is pale golden, and almost white. If it sticks to your hands, put a little more butter on them.
  • Pull one last time and twist up tightly in small lengths. Cut into pieces with scissors.
  • Place on a buttered plate or wrap in waxed paper

Categories: Candy  Taffy 
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