from Le Village Historique Acadien
Ingredients
1½ cups brown sugar
½ cup molasses
¼ tsp cream of tartar
⅛ tsp baking soda
½ cup water
2 tbsp vinegar
3 tbsp butter
Directions
Boil the brown sugar, water, molasses and vinegar.
Add cream of tartar and continue cooking stirring constantly (at least 30 minutes), until mixture is hard and breaks in cold water.
When it is almost cooked, add baking soda and butter. Continue boiling to reach 250º on candy thermometer.
Pour in a well-greased pan and cool.
When cool enough to handle, pull vigorously with buttered hands until the taffy is a golden color.
Cut into small pieces with scissors.
Let cool completely and harden.
Nada’s Tips & Tricks: I would pour the syrup on to parchment paper to cool. Makes it easier to extract the taffy when ready to be pulled. You can add flavouring or food colouring to the taffy. A fun activity for kids!
Content and images used with permission by Le Village Historique Acadien. http://www.museeacadien.ca