Categories: Candies, Ethnic 
      Yield: 1 servings 
  
      1 c  Molasses                            2 tb Butter 
    1/2 c  Sugar, granulated                 1/4 ts Baking soda 
    1/2 c  Brown sugar                         1 pn -Salt 
    1/3 c  -Water                          
  
  Tire a la Melasse de Grand-Mere 
   
  Quebec's sweet tooth is often satisfied by this old-fashioned candy made 
  from molasses and sugar. 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. 
   
   In a medium, heavy saucepan, combine molasses, granulated and brown sugars 
  and water. Heat to boiling and stir to dissolve sugars. Let mixture boil, 
  without stirring, until syrup reaches the hard ball stage (260F/125C) on a 
  candy thermometer. Remove from heat, stir in butter, baking soda, and salt. 
  Immediately pour onto a buttered marble slab or baking sheet. 
    When cool enough to handle, butter hands and gather taffy into a ball. 
  Pull taffy between hands and continually stretch and fold again until taffy 
  turned lighter in colour (this can take from 5 to 15 minutes.) 
    Stretch and twist taffy into a rope about 1 inch thick and cut into 
  pieces using buttered scissors. Wrap each piece in waxed paper. MAKES: 
  ABOUT 48 PIECES 
   
  SOURCE: _A Taste of Quebec_ by Julian Armstrong