Today, we celebrated la Sainte Catherine (even if it was a day late). It is a francophone tradition in my family. Your child had a great time pulling toffy. They learned the reason why this recipe became so popular in francophone families. Ask them if they remember the reason Marguerite Bourgeoys made this candy for her students. Ask your child why Catherine d'Alexandrie became a Saint.
This recipe has been in my family for years. Every November 25th, my mother makes this delicious recipe. My sisters and our kids get together to pull toffy and best of all to eat it!
I would like to thank my mother who came in today to make this for both classes. Without her help, this wonderful French tradition would not be possible for my students.
Tire Sainte-Catherine
1 cup molasses
1 cup white sugar
1 cup brown sugar
½ cup corn syrup
1 tbsp butter
1 tbsp vinegar
½ cup water
1 tsp baking soda (sifted)
Combine and mix all ingredients in a big pot except the baking soda. Spread butter along the inside of the pot approx. 1 inch from the rim. Bring to a boil and keep a close eye on it. Cook approximately 20 minutes at medium. Once a “hard ball” is formed, (when a drop of the mixture hardens in cold water or if you have a candy thermometer, it needs to be a touch above 260∘ F), remove the mixture from the heat. Add the baking soda and mix with a wooden spoon. It will swell up a bit, this is normal. Pour onto a greased pan. Let cool. Then separate the taffy, take a piece, form into a snake like form and pull the taffy repeatedly until it turns into a golden colour. Cut and wrap in waxed paper.
Make sure you grease your hands with butter/margarine before handling the taffy. It also works better if hands are cold. Add butter on hands when it gets sticky. Wrap each piece of candy with waxed paper.
