World Library  
Flag as Inappropriate
Email this Article

St. Catherine's taffy

Article Id: WHEBN0014438917
Reproduction Date:

Title: St. Catherine's taffy  
Author: World Heritage Encyclopedia
Language: English
Subject: British Columbia wine, List of cuisines of the Americas, Cuisine of the Maritimes, Prince Edward County Wine, Canadian whisky
Publisher: World Heritage Encyclopedia

St. Catherine's taffy

St. Catherine's Taffy is a variety of taffy made in Quebec to celebrate the feast day of Saint Catherine of Alexandria.


St. Catherine's Taffy is a candy made by girls in Quebec to honor St. Catherine, the patron saint of unmarried women on her feast day, November 25. St. Catherine's day is sometimes known in Quebec as "taffy day," a day when marriage-age girls would make taffy for eligible boys. Marguerite Bourgeoys, a founder of the Notre-Dame de Montréal and an early teacher at Ville-Marie, the colonial settlement that would later become Montreal is credited with starting the tradition as a way of keeping the attention of her young students. To make this taffy you need..... 250 ml (1 cup) sugar

250 ml (1 cup) brown sugar

125 ml (1/2 cup) corn syrup

125 ml (1/2 cup) molasses

125 ml (1/2 cup) water

15 ml (1 tablespoon) white vinegar

60 ml (1/4 cup) salted butter

2.5 ml (1/2 tsp) baking soda

72 squares 10-cm (4-inch) wax paper

1.(optional) put butter on wax paper and put to the side 2. in a bowl or saucepan take the brown sugar, corn syrup,molasses, water, white vinegar and butter and start it to boil. with a thermometer read 126°C ( 260°F). then take it out on a plate, preferably glass(heat resistant). let taffy cool for 15 minutes. 3. then takes the taffy (when cooled down) and when your hands are buttered, stretch and fold it to fade the colour into gold. repeat this process several times. 5–10 minutes process. 4.(optional)stretch taffy long enough to fit on the wax paper. you can decide how to eat the rest.



  1. ^

This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.