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Home | Restaurant and Bar | Chez Borivage | Chef David recipes | Recipe

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.

Bon appétit!
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