El caramelo de Santa Catalina por Marguerite Bourgeois

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Preparation time: 10 min – Cooking time: 20 min

250 ml (1 cup) white sugar – 250 ml (1 cup) brown sugar- 250 ml (1 cup) molasses – 125 ml (1/2 cup) corn syrup – 125 ml (1/2 cup) water – 15 ml (1 tablespoon) vinegar – 5 ml (1 teaspoon) baking soda
15 ml (1 tablespoon) butter, at room temperature -some to butter the pot

• Put all the ingredients in a thick buttered pot, except from the baking soda and butter. Cook until it reaches 260 °F (125 °C).
• (Make a hard bowl and place it into cold water) Remove from heat.
• Add the baking soda, butter and stir the mixture.
• Poor into a buttered frying pan.
• As soon as the taffy is cool enough to touch it – it should take 10 to 15 minutes – cut the dough in 2.
• Stretch it until it takes a beautiful golden color.
• Cut in small pieces with scissors and wrap each piece into a paper.
• Keep in the fridge. Take the taffys out 20 minutes before eating them

The St.Catherine’s Day Taffy was invented by Marguerite Bourgeoys, founder of the Notre-Dame of Montreal Congregation and of the first school of Montreal city. She created this candy in order to attract French and Native children to school.

This recipe is inspired from the 1937 book « La Cuisine raisonnée ».