This text is part of the special book Plaisirs
This recipe is taken from Reasoned cooking. Edition 100e anniversarywhich was published by Fides editions in 2018 and whose recipes are based on the edition of Reasoned cooking from 1967. This cookery book, now more than a century old, was at the time published by the sisters of the Congrégation de Notre-Dame, a religious community founded by Marguerite Bourgeoys in the 17th century.e century.
Ingredients
1 cup white sugar
1 cup brown sugar
1 cup molasses
½ cup corn syrup
½ cup of water
1 C. vinegar
1 C. butter
1 C. baking soda
Preparation
Place the sugar, brown sugar, molasses, corn syrup, water, vinegar and butter in a heavy bottomed saucepan with buttered sides. Cook to 256°F or a hard ball in cold water. Remove from fire. Add the sifted baking soda and mix. Pour into a buttered dripping pan and proceed as for taffy with molasses.
This special content was produced by the Special Publications team of the To have to, pertaining to marketing. The drafting of To have to did not take part.
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