- Cooking Time:
- Preparation Time:
- 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
NotesThis is a traditional French Canadian pulled taffy - usually made for the feast day of St. Catherine (November 25th).
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