| 1 | Tire a la melasse de grand-mere quebec"s sweet tooth is often satisfied by this old-fashioned candy made from molasses and sugar. |
| 2 | This recipe belongs to marguerite legault, a member of les fermieres de thuroso, a rural woman"s group in the town on the ottawa river. |
| 3 | In a medium, heavy saucepan, combine molasses, granulated and brown sugars and water. |
| 4 | Heat to boiling and stir to dissolve sugars. |
| 5 | Let mixture boil, without stirring, until syrup reaches the hard ball stage (260f/125c) on a candy thermometer. |
| 6 | Remove from heat, stir in butter, baking soda, and salt. |
| 7 | Immediately pour onto a buttered marble slab or baking sheet. |
| 8 | When cool enough to handle, butter hands and gather taffy into a ball. |
| 9 | Pull taffy between hands and continually stretch and fold again until taffy turned lighter in colour (this can take from 5 to 15 minutes). |
| 10 | Stretch and twist taffy into a rope about 1 inch thick and cut into pieces using buttered scissors. |
| 11 | Wrap each piece in waxed paper. |
| 12 | Makes: about 48 pieces |
