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St. Catherine's taffy

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Title: St. Catherine's taffy  
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Subject: British Columbia wine, List of cuisines of the Americas, Cuisine of the Maritimes, Prince Edward County Wine, Canadian whisky
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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.

Origins

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]

References

  1. ^ http://www.ricardocuisine.com/recipes/1099-pulled-taffy-st-catherine--s-day-taffy-


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