Chez Borivage
Saint Catherine Toffee
Category: Desserts and others
Ingredients
- 1 cup of white sugar
- 1 cup of brown sugar
- 1 cup of molasses
- ½ cup of corn syrup
- ½ cup of water
- 1 teaspoon of vinegar
- 1 teaspoon of butter
- 1 teaspoon of baking soda
Instructions
In a thick, heavy bottom saucepan that has been buttered along the inside add the sugar, brown sugar, molasses, corn syrup, water, vinegar and butter.
Cook until a candy thermometer reaches 256 degrees F (124 degrees C).
Remove from the heat. Add the sifted baking soda and place on a buttered baking sheet. Once the toffee has cooled enough to be handled, pick it up all at once and vigorously stretch it. Once it becomes a clear yellow, cut into small bits with a pair of scissors and cover in fruit sugar. To keep longer, roll each toffee in a piece of waxed paper.
